Sticky Toffee Pudding Recipe
Topped with rosemary butterscotch and vanilla 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.
Frequently paired with
The best thing to pair and share with Sticky Toffee Pudding
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.
Pudding
Rosemary Butterscotch Sauce
Serving
Method
Pudding Preparation
Prepare the Date Mixture
In a saucepan, combine chopped dates and water. Bring to a boil, then reduce heat and let simmer for 5 minutes. Remove from heat and let cool slightly.
Mix Wet Ingredients
In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Combine Mixtures
Mash the date mixture slightly and add it to the butter mixture. Mix until well combined.
Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
Bake
Pour the batter into a greased 8-inch square baking dish. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted comes out clean.
Rosemary Butterscotch Sauce Preparation
Make the Sauce
In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until the mixture is smooth and begins to boil. Reduce heat and simmer for 5 minutes, then stir in chopped rosemary and vanilla extract.
Serving
Serve
Cut the pudding into squares and place on dessert plates. Drizzle with rosemary butterscotch sauce and serve warm with a scoop of vanilla ice cream.