Sticky Date & Ice Cream Recipe
Served with vanilla ice cream, toffee sauce & a peanut crumble
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Ingredients
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Sticky Date Pudding
Method
Preparation
- 1
Prepare the Dates
Chop the pitted dates and place them in a bowl. Pour boiling water over the dates and let them soak for about 10 minutes. Add baking soda after soaking and mix well.
- 2
Mix the Batter
In a separate bowl, cream the unsalted butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- 3
Combine Ingredients
Fold the soaked date mixture into the butter and sugar mixture. Sift together the flour and baking powder, then fold into the wet ingredients until just combined.
- 4
Bake the Pudding
Preheat your oven to 180°C (350°F). Pour the mixture into a greased baking dish and bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
- 5
Prepare the Toffee Sauce
In a saucepan, combine 100g of brown sugar, 50g of unsalted butter, and 200ml of cream. Cook over medium heat until the sugar has dissolved and the sauce thickens slightly.
- 6
Make the Peanut Crumble
In a bowl, mix 50g of crushed peanuts with 25g of brown sugar and 25g of melted butter until crumbly.
- 7
Serve
To serve, cut the sticky date pudding into squares, place a scoop of vanilla ice cream on top, drizzle with toffee sauce, and sprinkle with peanut crumble.