Sticky Toffee Pudding For Two, Pecans, Apple Sorbet Recipe

Prepare dates

Place the chopped dates in a heatproof bowl. Pour the boiling water over them, stir in the baking soda, and let sit for 10 minutes to soften and break down. After resting, mash lightly with a fork or small blender until mostly smooth with some small pieces remaining.

Make batter

While dates soak, preheat the oven to 180°C (350°F). Butter two small (roughly 10–12 cm / 4–5 inch) ramekins or one 8-inch ovenproof dish for two. In a medium bowl, cream the softened butter and light brown sugar until smooth and slightly fluffy (about 1–2 minutes). Beat in the egg and vanilla until combined. Fold in the mashed date mixture. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined; the batter will be thick and moist.

Bake

Divide batter between the prepared ramekins or pour into the dish. Bake in the preheated oven for 18–25 minutes (ramekins toward the shorter time, one dish toward the longer) until the tops are springy and a skewer inserted in the center comes out with a few moist crumbs (but not raw batter). Remove from oven and let cool 5 minutes.

While the pudding bakes, make the toffee sauce: In a small saucepan over medium heat, melt the butter. Add the dark brown sugar and stir until dissolved and bubbling gently, about 2 minutes. Carefully add the heavy cream (mixture will steam and bubble); reduce heat to low and simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract and a pinch of sea salt. Taste and adjust salt or sweetness as desired. Keep warm until serving.

Optional finishing: If you prefer a silkier sauce, strain through a fine sieve before serving to remove any sugar graininess.

Toast the pecans: Heat a small skillet over medium. Add the butter and let it foam, then add the chopped pecans and toast, stirring, for 2–3 minutes until fragrant and lightly browned. If using, add the maple syrup in the last 30 seconds to glaze the nuts, then remove from heat and set aside to cool slightly.

Make the quick apple sorbet: In a small saucepan, combine apple juice, granulated sugar, and lemon juice. Warm gently over low heat, stirring until the sugar dissolves (do not boil). Remove from heat and stir in the grated apple if using to add body. Chill the mixture until cold (about 20–30 minutes in the fridge or 10 minutes in an ice bath).

Freeze: If you have an ice cream maker, churn according to manufacturer instructions until sorbet is set (about 20 minutes), then transfer to a small container and freeze 30–60 minutes to firm. If you don't have an ice cream maker, pour chilled mixture into a shallow container and freeze; every 20 minutes scrape and break up ice crystals with a fork and stir until evenly frozen (about 2–3 cycles, 60–90 minutes total). Sorbet should be scoopable but firm.

Store the sorbet in the coldest part of the freezer until ready to serve; remove 5 minutes before plating to soften slightly.

Plate the puddings: If you baked in a larger dish, spoon generous portions of pudding onto two dessert plates. If baked in ramekins, you can serve directly in the ramekin or unmold by running a thin knife around the edge, inverting onto a plate, and tapping gently to release.

Spoon warm toffee sauce over each pudding, letting some pool on the plate. Top each with a scoop (about ¼ cup) of apple sorbet. Scatter the toasted pecans over the sauce and sorbet for crunch. Drizzle any remaining warm toffee sauce and, if desired, an extra pinch of sea salt over the top to enhance flavor.

Serve immediately so the sorbet contrasts with the warm pudding and sauce.