Sticky Toffee Pudding Recipe

Inspired by Essex Restaurant

Time1h

Serves4

Vanilla Bean Gelato | Dates | Toffee Sauce

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Ingredients

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Pudding

1 cups pitted dates

1 cups boiling water

1/2 cups Unsalted butter

3/4 cups Brown sugar

2 large Eggs

1 tsp Watkins vanilla extract

1 cups 00 bread flour

1 tsp Baking powder

1/2 tsp Celtic sea salt

Toffee Sauce

1/2 cups Unsalted butter

1/2 cups Brown sugar

1/2 cups Heavy cream

1 tsp Watkins vanilla extract

Serving

4 scoops vanilla bean gelato

Method

Pudding Preparation

Soak the Dates

In a bowl, combine the pitted dates and boiling water. Let them soak for about 15 minutes to soften.

Cream Butter and Sugar

In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Mix Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the soaked dates (and their water) gently.

Bake the Pudding

Pour the batter into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean.

Toffee Sauce Preparation

Make the Sauce

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Let it simmer for 5 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.

Serving the Dish

Serve

Cut the sticky toffee pudding into squares, place on a serving plate, and drizzle generously with the warm toffee sauce. Top with a scoop of vanilla bean gelato.