Sticky Toffee Cake Recipe

Prepare the Dates

In a bowl, soak the chopped dates in boiling water for about 10 minutes until soft. Drain and set aside.

Mix the Cake Batter

In a mixing bowl, cream together brown sugar and unsalted butter until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.

Combine Dry Ingredients

In another bowl, sift together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.

Fold in Dates

Fold the soaked dates into the batter until evenly distributed.

Bake the Cake

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

Make the Custard Base

In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves. In a bowl, whisk the egg yolks and slowly add the warm cream mixture to temper the yolks.

Cook the Custard

Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla extract and cool completely before churning.

Churn the Ice Cream

Churn the cooled custard in an ice cream maker according to the manufacturer's instructions until thick and creamy.

Prepare the Coulis

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly.

Strain

Strain the mixture through a fine sieve to remove seeds and set aside.

Prepare Puff Pastry

Roll out the puff pastry sheet and sprinkle with granulated sugar. Cut into desired shapes and bake according to package instructions until golden brown.

Make the Toffee Sauce

In a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat until the sugar dissolves and the mixture is smooth and bubbly. Keep warm until serving.