Sticky Toffee Pudding Recipe
Classic dessert served with vanilla bean ice cream and caramel sauce.
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Ingredients
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Pudding
Method
Preparation
- 1
Prepare the Dates
In a bowl, combine the chopped dates and boiling water. Let it sit for about 10 minutes to soften the dates, then mash slightly to form a puree.
- 2
Cream Butter and Sugar
In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This should take about 3-4 minutes.
- 3
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the date puree. Mix until just combined.
- 6
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- 7
Prepare Caramel Sauce
In a saucepan, combine 100g of brown sugar, 50g of unsalted butter, and 100ml of cream over medium heat. Stir until the sugar dissolves and the sauce thickens, about 5-7 minutes.
- 8
Serve
Let the pudding cool slightly before cutting into squares. Serve warm with a drizzle of caramel sauce and a scoop of vanilla bean ice cream.
