Paddington's Sticky Toffee Pudding Cake
with homemade caramel sauce | to share2.5(12)
Calories
:
1749 kcalProtein
:
23.8g proteinTotal
:
1 hourDifficulty
:
EasyRecipe
Allergens:
- Tarwe
- Ei
- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
- Noten
- Sesamzaad
- Pinda's
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
200 g
Flour
(Contains: Tarwe May be present: Gluten)
200 g
Cane sugar
(May be present: Gluten)
2 piece
Egg
(Contains: Ei)
120 g
Unsalted butter
(Contains: Melk (inclusief lactose))
160 g
Chopped dates
(May be present: Noten, Sesamzaad, Pinda's)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
100 milliliters
Boiled water
60 g
Sugar
¼ teaspoon
Salt
Nutrition Values
Energy (kJ)7318 kJ
Calories1749 kcal
Fat66.4 g
Saturated Fat40.6 g
Carbohydrate262.4 g
Sugar186.6 g
Dietary Fiber9.9 g
Protein23.8 g
Salt0.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Mixing Bowl
•Whisk
•Mixer
•Saucepan
Cooking Steps
1
- Preheat oven to 180°C.
- Let the butter come to room temperature.
- Grease or line a 25cm long rectangular cake tin.
- Boil the water (see pantry for amount). Add the dates to a bowl and let them soak in the hot water.
2
- Add 60g of butter, 60g of sugar and the eggs to a mixing bowl.
- Mix with an electric mixer or whisk until combined.
- Add the flour, baking powder and dates, along with the water the dates were soaked in. Mix to combine into a smooth batter.
- Pour the batter into the cake tin, then put it in the oven for 40 - 45 minutes.
3
- Add the cane sugar, 60g of butter, 100ml of cream and the salt to a saucepan (see Tip).
- Heat on medium heat until the sugar dissolves and the liquid starts to boil.
- Boil for 3 minutes, while stirring continuously.
- Remove the caramel sauce from the heat.
Tip: You can make whipped cream from the remaining cream. Add 1 tsp of sugar and the rest of the cream to a mixing bowl and mix with a handheld mixer until soft peaks form.
4
- Transfer the cake to a serving plate.
- Poke little holes in the top of the cake with a skewer or knife.
- Slowly pour a third of the caramel on top of the cake, so the cake soaks up the liquid.
- Serve the cake with the rest of the caramel on the side.
