Sticky Toffee Pudding Recipe
Date, Spiced Pecans, Roasted Banana Ice Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sticky Toffee Pudding
Method
Preparation
Prepare the Dates
In a bowl, combine pitted dates and boiling water. Let soak for about 10 minutes. Once softened, mash slightly and stir in baking soda.
Make the Batter
In a mixing bowl, cream the unsalted butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the date mixture and vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually add to the wet mixture, stirring until just combined.
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes until a skewer comes out clean.
Prepare the Sauce
In a saucepan, heat heavy cream and maple syrup over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Serve
Once the pudding is cooled slightly, cut into squares and serve warm drizzled with the sauce. Pair with roasted banana ice cream and spiced pecans.