Sticky Toffee Pudding & Ice Cream Recipe

Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream

1. 1

   Position a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8x8-inch baking dish (or a 9x13-inch dish for a thinner pudding).

2. 2

   In a heatproof bowl, combine the pitted dates (260 g) with the boiling water (240 ml). Stir in the baking soda (1 tsp) and let sit for 10 minutes to soften.

3. 3

   In a large bowl, beat the unsalted butter (120 g) with the light brown sugar (150 g) until light and creamy. Add the eggs (2 pcs) one at a time, beating after each addition. Mix in the vanilla extract (1 tsp).

4. 4

   Mash the softened dates and stir into the wet mixture. Fold in the all-purpose flour (180 g), baking powder (1.5 tsp), and a pinch of salt (0.25 tsp) until just combined.

5. 5

   Pour the batter into the prepared dish and bake for 35-40 minutes, or until the top springs back lightly to the touch and a skewer comes out with a few moist crumbs.

6. 6

   While the pudding bakes, make the toffee sauce. In a saucepan over medium heat, melt the butter (100 g) and add the dark brown sugar (200 g). Stir until melted and bubbling, then gradually whisk in the heavy cream (240 ml). Simmer for 3-5 minutes until glossy. Remove from heat and stir in the vanilla extract (1 tsp) and a pinch of salt (0.25 tsp). Keep warm.

7. 7

   For the vanilla ice cream, combine the whole milk (480 ml) and heavy cream (480 ml) in a saucepan and heat until just steaming. In a separate bowl, whisk the granulated sugar (150 g) with the egg yolks (5 pcs). Temper the yolks by slowly whisking in a small amount of the hot milk, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat, stir in the vanilla extract (2 tsp), and strain. Chill in the refrigerator for at least 4 hours or overnight.

8. 8

   Once the custard is chilled, churn in an ice cream maker according to the manufacturer's instructions until soft-serve consistency. Transfer to a container and freeze until firm, about 2-4 hours.

9. 9

   When ready to serve, cut the warm pudding into squares, spoon over warm toffee sauce, and serve with scoops of vanilla ice cream.