Sticky Toffee Pudding Recipe

Preparation Steps

1. 1

   Prepare the Pudding

   Preheat your oven to 180°C (350°F). In a bowl, soak the chopped dates in boiling water for about 15 minutes. Once softened, blend them until smooth.

2. 2

   Mix Wet Ingredients

   In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the blended date mixture.

3. 3

   Combine Dry Ingredients

   In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

4. 4

   Bake

   Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

5. 5

   Make Miso Caramel

   In a saucepan, combine granulated sugar and a splash of water. Cook over medium heat until the sugar dissolves and turns golden. Lower the heat, add the heavy cream and miso paste, stirring until well blended. Remove from heat and let cool slightly.

6. 6

   Prepare Candied Pecans

   In a skillet, toast the chopped pecans over medium heat until fragrant. Add maple syrup and cook, stirring until they are coated and caramelized. Remove from heat and let cool.

7. 7

   Serve

   Serve the sticky toffee pudding warm, drizzled with miso caramel, topped with candied pecans, and a scoop of brandy ice cream.