Sticky Toffee Pudding Recipe
Tahitian Vanilla Ice Cream
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Ingredients
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For the Sticky Toffee Pudding
For the Toffee Sauce
For the Tahitian Vanilla Ice Cream
Method
For the Sticky Toffee Pudding
- 1
Prepare the Dates
Chop the pitted dates and place them in a bowl. Pour boiling water over the dates and let them soak for about 15 minutes until soft. Once softened, blend the mixture until smooth and set aside.
- 2
Make the Pudding Batter
In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the date mixture, vanilla extract, and mix until combined.
- 3
Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- 4
Bake the Pudding
Preheat the oven to 180°C (350°F). Grease a baking dish and pour the batter into it. Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
For the Toffee Sauce
- 5
Make the Toffee Sauce
In a saucepan, melt the butter and brown sugar over medium heat until combined. Stir in the heavy cream and bring to a simmer. Cook for an additional 5 minutes until thickened slightly. Remove from heat.
For the Tahitian Vanilla Ice Cream
- 6
Make the Ice Cream Base
In a saucepan, combine the heavy cream, milk, sugar, and split vanilla bean. Heat gently until the sugar is dissolved, then remove from heat.
- 7
- 8
Churn the Ice Cream
Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.