Sticky Toffee Pudding Recipe

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.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Add Eggs

Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In another bowl, sift together flour, ground ginger, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the date mixture.

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.

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.

Candy Pecans

In a saucepan, combine sugar and water over medium heat until sugar dissolves. Stir in pecans and cook, stirring constantly until pecans are toasted and sugar has caramelized. Spread on parchment paper to cool.

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.