Sticky Toffee Pudding Recipe
served warm with candied pecans, buttery caramel sauce, bourbon crème anglaise, vanilla bean ice cream
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Ingredients
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Sticky Toffee Pudding
Candied Pecans
Buttery Caramel Sauce
Bourbon Crème Anglaise
Vanilla Bean Ice Cream
Method
Sticky Toffee Pudding
- 1
- 2
Cream Butter and Sugars
In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until fluffy. This should take about 3-4 minutes.
- 3
Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 4
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the mashed date mixture. Stir in the vanilla extract. Mix until just combined.
- 6
Bake
Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch square baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
Candied Pecans
- 7
Prepare the Pecans
In a saucepan over medium heat, combine the pecan halves, granulated sugar, water, cinnamon, and salt. Stir until the sugar dissolves.
- 8
Cook the Mixture
Continue to cook, stirring frequently, until the mixture thickens and coats the pecans, about 5-7 minutes.
- 9
Cool the Pecans
Remove from heat and spread the pecans on a parchment-lined baking sheet to cool.
Buttery Caramel Sauce
- 10
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, about 5-7 minutes. Do not stir, just swirl the pan occasionally.
- 11
Add Butter and Cream
Once the sugar is melted, carefully whisk in the unsalted butter followed by the heavy cream. Be careful as it may bubble up.
- 12
Season
Stir in the salt and allow the sauce to simmer for a few minutes until thickened. Remove from heat and set aside.
Bourbon Crème Anglaise
- 13
Heat Cream
In a saucepan, heat the heavy cream over medium heat until just below boiling.
- 14
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 15
Temper the Egg Yolks
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
- 16
Cook the Mixture
Return the mixture to the saucepan over low heat and cook, stirring constantly, until it thickens enough to coat the back of a spoon.
- 17
Finish the Sauce
Remove from heat, stir in the vanilla extract and bourbon. Cool before serving.
Assembly
- 18
Serve
To serve, cut the sticky toffee pudding into squares, place on a plate, top with candied pecans, drizzle with buttery caramel sauce, and add a scoop of bourbon crème anglaise and a scoop of vanilla bean ice cream.
