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Ingredients
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Sticky Toffee Pudding
Toffee Sauce
Serving
Method
Sticky Toffee Pudding
- 1
Prepare the Dates
Chop the pitted dates and place them in a bowl. Pour the boiling water over the dates and let them soak for about 15 minutes until soft.
- 2
Make the Batter
In a mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Ingredients
Fold the soaked dates (with the water) into the butter mixture. Sift together the self-raising flour and baking powder, then gently fold it into the wet ingredients until just combined.
- 4
Bake
Preheat the 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.
Toffee Sauce
- 5
Make the Toffee Sauce
In a saucepan, combine the brown sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly until the sugar dissolves and the sauce is smooth. Bring to a gentle boil and let it simmer for 5 minutes.
Serving
- 6
Serve
Cut the sticky toffee pudding into squares, place on a plate, and drizzle with warm toffee sauce. Serve with a scoop of vanilla ice cream on the side.
