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Little sticky date puddings with salted toffee sauce
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Ingredients
Salted toffee sauce
- 50 g unsalted butter, cut into pieces
- 50 g treacle
- 150 g pouring (whipping) cream
- 2 tsp natural vanilla extract
- 2 pinches sea salt
Sticky date puddings
- 150 g pitted dates
- 680 g water
- 1 tsp bicarbonate of soda
- 40 g unsalted butter, softened, plus extra to grease
- 80 g dark brown sugar
- 150 g plain flour
- ½ tsp baking powder
- 1 egg
- 100 g pecan nuts
- Nutrition
- per 1 portion
- Calories
- 1753.5 kJ / 419.1 kcal
- Protein
- 4.8 g
- Carbohydrates
- 44.2 g
- Fat
- 25.9 g
- Saturated fat
- 11.1 g
- Fiber
- 3 g
- Sodium
- 232.7 mg
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