Sticky Toffee Pudding Recipe

Prepare the dates

In a small saucepan, bring the water to a boil. Add the chopped dates, reduce heat, and simmer for 5 minutes. Remove from heat and stir in the baking soda. Let cool completely.

Make the batter

In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until incorporated.

Fold the cooled date mixture (including the liquid) into the batter until well combined.

Preheat the oven to 350°F (175°C). Butter and flour 6 ramekins or a muffin tin. Pour the batter into the prepared molds, filling each about 3/4 full.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before unmolding.

In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved and bubbling, about 3–4 minutes.

Slowly whisk in the heavy cream and bring to a simmer. Cook for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract and salt.

In a nonstick skillet over medium heat, combine sugar, water, cinnamon, and salt. Stir until the sugar is dissolved and the mixture starts to bubble.

Add the pecans and stir to coat evenly. Cook, stirring frequently, until the liquid evaporates and pecans are coated in a crystalized sugar layer, about 5–7 minutes.

Spread pecans on a parchment-lined baking sheet to cool.

In a saucepan, heat milk, cream, and vanilla bean (pod and seeds) over medium heat until just simmering. Remove from heat and let steep for 10 minutes. Remove the vanilla pod.

In a bowl, whisk together egg yolks and sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolks while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon. Do not boil.

Remove from heat and stir in the bourbon. Strain through a fine mesh sieve into a clean bowl and chill until ready to use.

Warm the sticky toffee puddings if necessary. Place one pudding on each dessert plate.

Drizzle with warm caramel sauce and bourbon crème anglaise. Sprinkle with candied pecans and top with a scoop of vanilla bean ice cream.