Sticky Toffee Pudding Recipe

Prep dates

Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and sprinkle in the baking soda. Stir and let sit for 10–15 minutes until very soft and slightly broken down.

Preheat and prepare pan

Preheat oven to 180°C (350°F). Butter an 8x8-inch (20x20 cm) baking dish or six individual ramekins and set aside.

Cream butter and sugar

In a large bowl, beat the softened butter and light brown sugar until pale and fluffy, about 3–4 minutes with an electric mixer.

Add eggs and vanilla

Beat in the eggs one at a time, ensuring each is incorporated, then add the vanilla extract.

Combine dry ingredients

Whisk together the all-purpose flour, baking powder and salt in a separate bowl.

Fold batter and dates

Fold one-third of the dry mixture into the butter mixture to lighten it, then add half of the date liquid and mashed dates (reserve a few whole softened pieces for texture). Continue alternating dry mixture and remaining date mixture until combined. Batter will be thick and moist.

Bake

Spoon the batter into the prepared dish(s) and smooth the top. Bake for 25–35 minutes for an 8x8 dish (18–22 minutes for ramekins), or until a skewer inserted into the center comes out with only a few moist crumbs. Remove from oven and let rest while making sauces.

In a medium saucepan over medium heat, melt the butter. Add the dark brown sugar and stir until dissolved and bubbling. Carefully whisk in the heavy cream (mixture will steam and bubble). Bring to a gentle simmer and cook 3–5 minutes until slightly thickened and glossy. Remove from heat, stir in vanilla and salt. Keep warm.

Line a baking sheet with parchment. In a skillet over medium heat, melt the butter and add granulated sugar. Stir until sugar melts and starts to coat the butter (1–2 minutes). Add pecans and toss to coat. Continue stirring until sugar crystallizes then melts again and pecans are glossy and coated, about 3–4 minutes. Transfer to the prepared sheet, sprinkle with salt, and separate with a fork. Let cool to harden (about 10 minutes).

Place the milk, heavy cream and split vanilla bean (scraped seeds and pod) in a saucepan and heat until just below a simmer (do not boil). Remove from heat and let steep 10 minutes for vanilla flavor, then discard pod if used.

Whisk the egg yolks and sugar together in a heatproof bowl until pale and slightly thickened. Slowly temper the warm milk mixture into the yolks in a thin stream, whisking constantly to avoid curdling.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard coats the back of the spoon and reaches about 80–82°C (175–180°F). Do not boil or let it scramble.

Remove from heat, strain through a fine sieve into a clean bowl. Stir in the bourbon and salt. Chill briefly if desired — crème anglaise can be served warm or slightly cooled with the pudding.

If the cake has cooled slightly, rewarm individual portions in a 160°C (325°F) oven for 5–8 minutes or microwave gently for 25–35 seconds so they're warmed through.

Place a warm square or ramekin of sticky toffee pudding on each plate. Spoon a generous amount of buttery caramel sauce over the pudding so it soaks into the surface. Drizzle bourbon crème anglaise around or over the pudding.

Top with a scoop of vanilla bean ice cream and scatter candied pecans on top and around the plate. Garnish with a small mint sprig if using. Serve immediately so ice cream softens against the warm pudding.