Sticky Toffee Pudding

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0 reviews.
  • 10 min prep time
  • 50 min total time
  • 10 ingredients
  • 3 servings

Ingredients

2
tablespoons butterscotch caramel or caramel topping
1
tablespoon whipping cream
1/3
cup chopped dates
1/4
cup boiling water
1/2
teaspoon vanilla
3
Pillsbury™ Grands!™ frozen buttermilk or southern style biscuits (from 25-oz bag)
1/4
cup packed brown sugar
2
tablespoons butter or margarine, melted

Garnish, if desired

Unsweetened whipped cream
Toasted chopped pecans

Directions

  1. 1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray.
  2. 2 In small bowl, mix topping and whipping cream until smooth; set aside. In another small bowl, place dates; cover with boiling water and vanilla. Set aside.
  3. 3 Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Cut each biscuit into 4 pieces; set aside.
  4. 4 In medium bowl, mix brown sugar and butter until well blended. Add biscuit pieces; toss to coat. Gently stir in date mixture. Pour biscuit mixture into casserole; spread evenly.
  5. 5 Bake 20 to 25 minutes or until top is golden brown--except 5 minutes before end of bake time, drizzle evenly with topping mixture (mixture will bubble during baking). Cool 10 minutes. Serve warm with whipped cream and pecans.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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