Sticky Toffee Pudding Recipe
warm date + ginger cake, rum caramel sauce, vanilla bean ice cream
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Ingredients
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Cake
Rum Caramel Sauce
Serving
Method
Cake Preparation
- 1
Prepare the Dates
In a bowl, combine chopped dates and boiling water. Stir in baking soda and let it sit for about 10 minutes until softened.
- 2
Mix Cake Batter
In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together flour, ground ginger, baking powder, and salt. Gradually add to the wet mixture, alternating with the date mixture until just combined.
- 4
Bake the Cake
Preheat the oven to 350°F (175°C). Grease a baking dish and pour the batter in. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Rum Caramel Sauce Preparation
- 5
Make the Caramel Sauce
In a saucepan over medium heat, melt the granulated sugar until it becomes a golden liquid, stirring constantly. Add butter and stir until melted, then slowly whisk in heavy cream and dark rum until smooth. Remove from heat.
Assembly and Serving
- 6
Serve the Pudding
Cut the sticky toffee pudding into squares, drizzle warm rum caramel sauce over the top, and serve with a scoop of vanilla bean ice cream.
