Sticky Toffee Pudding Recipe

Preheat your oven to 350°F (175°C) and grease a baking dish (8x8 inches or similar).

In a mixing bowl, combine the chopped dates and boiling water. Let them soak for about 15 minutes.

In another bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Combine the flour and baking soda in a separate bowl, then gradually add to the butter mixture, mixing until just combined.

Fold in the soaked dates (with the water) until evenly distributed.

Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a golden-brown caramel.

Once the sugar has melted, add the butter and stir until melted and combined.

Slowly pour in the heavy cream while stirring continuously to avoid splattering.

Add sea salt and stir until smooth. Remove from heat and let cool slightly.

In a saucepan, heat the heavy cream and milk over medium heat until just below boiling.

In a mixing bowl, whisk together the egg yolks and sugar until pale and thick.

Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat, stir in the bourbon, and let cool before serving.

In a skillet, melt the butter over medium heat.

Add the chopped pecans and brown sugar, stirring to coat.

Cook for about 5-7 minutes, stirring frequently until the pecans are toasted and caramelized.

Remove from heat and stir in the vanilla extract. Let cool on a parchment-lined baking sheet.

To serve, cut the sticky toffee pudding into squares and place on plates.

Drizzle warm caramel sauce over each piece, top with candied pecans, and serve with a scoop of vanilla bean ice cream and a side of bourbon crème anglaise.