Sticky Toffee Pudding Recipe
Handmade in house, served with vanilla bean ice cream and caramel sauce.
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Ingredients
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Pudding
Caramel Sauce
Serving
Method
Pudding Preparation
Prepare the Dates
Chop the pitted dates and place them in a bowl. Pour boiling water over the dates and let them soak for about 15 minutes until softened.
Cream the Butter and Sugar
In a mixing bowl, cream together the unsalted 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 Ingredients
Blend the soaked dates with the water using a hand blender until smooth. Add this mixture to the butter and sugar mixture, then sift in the flour, baking powder, and salt. Mix until just combined.
Bake the Pudding
Preheat the oven to 180°C (350°F). Grease a baking dish and pour the pudding batter into it. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
Caramel Sauce Preparation
Make the Caramel Sauce
In a saucepan, combine brown sugar, heavy cream, and unsalted butter over medium heat. Stir until the sugar dissolves and the mixture starts to thicken, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Serving
Serve
Cut the sticky toffee pudding into squares and serve warm with a scoop of vanilla bean ice cream and a generous drizzle of caramel sauce.