Sticky Toffee Pudding Recipe
Classic sticky toffee pudding, handmade in house, served with vanilla bean ice cream and caramel sauce.
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Ingredients
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For the Pudding
For the Sauce
For Serving
Method
To Prepare the Pudding
- 1
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 10 minutes until soft.
- 2
Make the Batter
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. Stir in the soaked dates along with the soaking water.
- 3
Combine Dry Ingredients
In another bowl, mix together the flour, baking powder, and salt.
- 4
Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Add vanilla extract and mix until just combined.
- 5
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes until a skewer inserted into the center comes out clean.
To Prepare the Sauce
- 6
Make the Caramel Sauce
In a saucepan, melt the butter and brown sugar over medium heat. Stir continuously until the sugar has dissolved. Add the heavy cream and vanilla extract, and let it simmer for 5 minutes until thickened.
To Serve
- 7
Serve
Cut the warm sticky toffee pudding into pieces, place on plates, drizzle with caramel sauce, and serve with a scoop of vanilla bean ice cream.
