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
In a bowl, combine the pitted dates and boiling water. Stir in baking soda and let it sit for about 15 minutes until the dates soften.
- 2
Make the Batter
In a large mixing bowl, cream together 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
Add the softened date mixture to the butter mixture and mix well. Sift in the flour, baking powder, and salt, and fold until just combined.
- 4
Bake
Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) 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. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens.
- 6
Make the Peanut Crumble
In a bowl, mix 100g of crushed peanuts with 50g of brown sugar and 30g of melted butter until combined.
- 7
Serve
Slice the sticky date pudding, serve warm with a scoop of vanilla ice cream, drizzle with toffee sauce, and sprinkle with peanut crumble.
