Sticky Date Toffee Pudding Recipe
Vanilla bean ice cream, toffee rum sauce
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Ingredients
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Pudding
Toffee Rum Sauce
Serving
Method
Pudding Preparation
- 1
Prepare the Dates
In a bowl, combine the pitted dates and boiling water. Let them soak for about 15 minutes until soft. Add baking soda and mash the dates until smooth.
- 2
Mix the Batter
In a large bowl, cream the unsalted butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- 3
Combine Ingredients
Gradually add the flour, baking powder, and salt to the butter mixture, alternating with the mashed date mixture. Mix until just combined.
- 4
Bake
Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Toffee Rum Sauce Preparation
- 5
Make the Sauce
In a saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth. Add the heavy cream and bring to a gentle simmer. Stir in the dark rum and vanilla extract, and let simmer for about 5 minutes until slightly thickened.
Serving
- 6
Serve
Cut the warm sticky date pudding into squares, place on a plate, and drizzle generously with the toffee rum sauce. Serve with a scoop of vanilla bean ice cream on top.
