Quinoa Sticky Toffee Pudding

Soaked in sweet honey molasses sauce, quinoa flour adds a nutty component to this simple toffee pudding recipe. Recipe...
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Quinoa Sticky Toffee Pudding
Aurelie Jouan
Quinoa Sticky Toffee Pudding

Soaked in sweet honey molasses sauce, quinoa flour adds a nutty component to this simple toffee pudding recipe. Recipe courtesy of Harvest executive pastry chef Brian Mercury.

Click here to see how to make the Quinoa Sticky Toffee Pudding.

6
Servings
817
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake:

  • 9  Ounces  dates, pitted
  • 1 ½  Cup  water
  • whole cinnamon sticks
  • 6  Ounces  all-purpose flour
  • 4  Ounces  toasted quinoa flour
  • ¾  Teaspoon  salt
  • 3  Ounces  butter
  • 5  Ounces  sugar
  • eggs
  • 1 ½  Teaspoon  vanilla extract
  • 1 ½  Teaspoon  baking soda

For the sauce:

  • 1 ½  Cup  dark brown sugar
  • 6  Tablespoons  molasses
  • 6  Tablespoons  honey
  • ¾  Pound  butter
  • ¾  Cup  heavy cream

Directions

For the cake:

Preheat the oven to 325 degrees F.

Bring the dates, water, and cinnamon sticks to a boil and simmer until the dates break down a little, about 5 minutes.

In a separate bowl, mix together the flour, quinoa flour, and salt.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, add then add in the eggs and vanilla.

Remove the cinnamon from the date mixture and then purée until smooth. Put in a bowl and mix in baking soda; set aside.

Add in the dry mixture with the date mixture, and mix until just combined.

Pour the batter into a well-sprayed hotel pan and bake until set, 20 to 25 minutes in a convection oven.

For the sauce:

Combine all ingredients and bring to a boil. Reduce heat and let simmer for 2 to 3 minutes.

Once the cake is baked and cooled slightly, cut to desired size in pan. Poke holes in the top of cake and cover completely with sauce. Let sit for 30 minutes to soak in the sauce before serving.

Nutritional Facts

Total Fat
25g
36%
Sugar
41g
46%
Saturated Fat
6g
25%
Cholesterol
15mg
5%
Carbohydrate, by difference
131g
100%
Protein
17g
37%
Vitamin A, RAE
263µg
38%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
380mg
38%
Choline, total
7mg
2%
Fiber, total dietary
10g
40%
Folate, total
259µg
65%
Iron, Fe
14mg
78%
Magnesium, Mg
88mg
28%
Manganese, Mn
2mg
100%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
405mg
58%
Riboflavin
2mg
100%
Selenium, Se
23µg
42%
Sodium, Na
773mg
52%
Thiamin
2mg
100%
Water
78g
3%
Zinc, Zn
3mg
38%

Quinoa Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.