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Sticky toffee pudding with maple sauce from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 135) by Joanne Chang

  • heavy cream
  • maple syrup
  • Medjool dates
  • all-purpose flour
  • butter

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Notes about this recipe

  • Eat Your Books

    Correction from the author's website: The gram weights and cup measurements for the quantities of dates are 240 g / 1 cup pitted and chopped Medjool dates

  • anya_sf on August 05, 2018

    I had not seen the correction about the quantity of dates, so I'm not sure if I used the right amount - I used 12 large dates. Anyway, the cake baked up fine. I wasn't sure when to pour the sauce on top - after cooling or immediately upon removal from the oven - so I waited about 5 minutes before pouring it on top. The texture of the cake was fine, but we did miss some of the sweetness. I think it would help to poke holes in the cake before adding the sauce. We only used half the sauce - it was rich, rather than sweet, and the maple flavor wasn't strong enough for me. The cake was quite good with vanilla ice cream. Still, I'm not sure I'd make it again.

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