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Le Chaudron recipe
Sticky toffee pudding
Sticky toffee pudding
⏱ 55 minServes 6Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)pitted dates
200 g (7 oz)flour
2eggs
120 g (4 oz)brown sugar
80 g (3 oz)soft butter
250 ml (1 cup)salted caramel sauce
- 200 g (7 oz) pitted dates
- 200 g (7 oz) flour
- 2 eggs
- 120 g (4 oz) brown sugar
- 80 g (3 oz) soft butter
- 250 ml (1 cup) salted caramel sauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Simmer the dates in a little water for 5 minutes, then mash to a purée.
- Cream the butter and brown sugar, then beat in the eggs one at a time.
- Mix in the flour and date purée.
- Pour into a buttered pan and bake at 180°C (350°F) for 30 minutes.
- Prick the hot cake all over and soak with warm caramel sauce.
- Let soak for 5 minutes and serve hot with the remaining sauce.
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