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
Preheat your oven to 350°F (175°C). Place the pitted dates in a bowl and pour boiling water over them. Let them soak for about 15 minutes, then mash into a paste.
- 2
Make the Pudding
In a bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the date paste, vanilla extract, flour, baking powder, and baking soda until just combined. Pour the batter into a greased baking dish and bake for 30-35 minutes.
- 3
Prepare the Toffee Sauce
In a saucepan, melt the butter and brown sugar over medium heat, stirring until dissolved. Slowly add the heavy cream while continuing to stir. Bring to a gentle simmer and cook for 5 minutes until thickened.
- 4
Make the Peanut Crumble
In a bowl, mix together peanuts, brown sugar, butter, and flour until crumbly. Spread on a baking sheet and bake for about 10 minutes at 350°F (175°C) until golden brown.
- 5
Serve
Once the pudding has cooled slightly, cut into portions and serve warm with a scoop of vanilla ice cream, drizzled with toffee sauce and topped with peanut crumble.
