Sticky Toffee Pudding Recipe

Prepare the Dates

In a bowl, combine the chopped dates and boiling water. Let it sit for about 10 minutes until the dates soften.

Mix Butter and Sugar

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the softened date mixture. Mix until just combined.

Bake the Pudding

Pour the batter into a greased baking dish and bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.

Make the Caramel Sauce

In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir continuously until the mixture comes to a boil. Let it simmer for 5 minutes, then remove from heat and stir in the vanilla extract.

Serve

Cut the sticky toffee pudding into squares and serve warm with scoops of vanilla bean ice cream drizzled with caramel sauce.