Sticky Toffee Pudding Recipe
Rich sticky toffee pudding served with vanilla ice cream.
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Ingredients
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Pudding
Toffee Sauce
Serving
Method
Pudding Preparation
- 1
Prepare the Dates
Chop the pitted dates and place them in a saucepan with 250 ml of water. Bring to a boil, then reduce heat and simmer for about 10 minutes until the dates are soft. Remove from heat and let cool.
- 2
Cream Butter and Sugar
In a large mixing bowl, cream together 100 g of unsalted butter and 150 g of brown sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Beat in the 2 eggs one at a time, followed by 1 tsp of vanilla extract, mixing well after each addition.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together 150 g of all-purpose flour, 1 tsp of baking powder, and 1 tsp of salt.
- 5
Mix the Batter
Gradually add the dry mixture to the wet mixture, mixing until just combined. Stir in the cooled date mixture until evenly incorporated.
- 6
Bake the Pudding
Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
Toffee Sauce Preparation
- 7
Make the Sauce
In a saucepan over medium heat, combine 100 g of brown sugar, 50 g of unsalted butter, and 150 ml of heavy cream. Stir continuously until the mixture comes to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened.
Serving Instructions
- 8
Serve the Pudding
Cut the sticky toffee pudding into squares and place each square on a serving plate. Drizzle the warm toffee sauce over the pudding and serve with a scoop of vanilla ice cream on the side.