Sticky Toffee Pudding Recipe
Date + ginger cake served warm with sticky toffee sauce, candied pecans + vanilla bean ice cream
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Ingredients
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Cake
Sticky Toffee Sauce
Candied Pecans
Serving
Method
Cake Preparation
- 1
Prepare Dates
In a bowl, combine the chopped dates and boiling water. Let sit for about 15 minutes until the dates are soft. Stir in the baking soda and set aside.
- 2
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- 3
Add Eggs
Add the eggs one at a time, mixing well after each addition.
- 4
Combine Dry Ingredients
In another bowl, sift together flour, ground ginger, baking powder, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the date mixture.
- 6
Bake
Pour the batter into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out clean.
Sticky Toffee Sauce
- 7
Make Sauce
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened. Stir in vanilla extract.
Candied Pecans
- 8
Assembly
- 9
Serve
Cut the sticky toffee pudding into squares and place on plates. Drizzle with warm sticky toffee sauce, top with candied pecans, and serve with a scoop of vanilla bean ice cream.