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Ingredients
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Pudding
Toffee Sauce
Mascarpone Cream
Method
Making the Pudding
- 1
Prepare the Dates
In a bowl, combine chopped dates and boiling water. Let it sit for about 15 minutes to soften.
- 2
Mix Dry Ingredients
In another bowl, whisk together flour, baking soda, and set aside.
- 3
Cream Butter and Sugar
In a mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Combine Mixtures
Add the date mixture to the butter mixture and mix well. Gradually add the dry ingredients, mixing until just combined.
- 6
Bake
Pour the batter into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted comes out clean.
Making the Toffee Sauce
- 7
Combine Ingredients
In a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring until the mixture is smooth and begins to boil.
- 8
Add Vanilla
Remove from heat and stir in vanilla extract. Set aside to cool slightly.
Making the Mascarpone Cream
- 9
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- 10
Serving
- 11
Plate the Dessert
Cut the sticky toffee pudding into squares. Serve warm with a generous drizzle of toffee sauce and a dollop of mascarpone cream on top.
