Sticky Toffee Pudding Recipe

Prepare dates

Place the chopped dates in a heatproof bowl. Pour over the boiling water and immediately stir in the bicarbonate of soda. Let sit for 10 minutes — the mixture will become thick and glossy. Allow to cool slightly.

Make batter

Preheat oven to 180°C (350°F). Grease and line an 20x20cm (8x8 in) square baking tin or divide between six 250ml ramekins. In a large bowl, cream the softened butter with the light brown sugar until pale and fluffy (about 3–4 minutes). Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour, baking powder and salt until just combined. Fold in the cooled date mixture until evenly distributed.

Bake

Pour the batter into the prepared tin or ramekins and level the surface. Bake in the preheated oven for 25–30 minutes (for one 20cm tin) or 18–22 minutes for individual ramekins, until a skewer inserted into the center comes out with a few moist crumbs. Remove from oven and let rest 10 minutes in the tin, then turn out onto a wire rack.

While the cake bakes, make the sauce. In a saucepan over medium heat, melt the butter. Add the dark brown sugar and stir to dissolve. Pour in the double cream, add the black treacle if using, and bring to a gentle simmer. Cook for 4–6 minutes, stirring frequently, until the sauce is glossy and slightly thickened. Stir in a pinch of sea salt, then remove from heat. Keep warm. If sauce thickens as it cools, gently rewarm before serving.

Line a baking tray with parchment paper. In a heavy-based saucepan, spread the caster sugar and melt over medium heat without stirring, occasionally swirling the pan until it turns a deep amber caramel. As soon as sugar is fully melted and amber, remove from heat and quickly stir in the hazelnuts and a pinch of sea salt to coat. Pour the hot praline onto the prepared tray and let cool completely. Once cooled and hardened, break into pieces and pulse in a food processor to a coarse crumb — set aside for garnish.

Place the chopped pears, demerara sugar, lemon juice, ground cinnamon and water in a medium saucepan. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 25–30 minutes, stirring occasionally, until pears are very soft and liquid has reduced. Mash with a potato masher or use an immersion blender to achieve a smooth, thick spread. Continue cooking very gently if needed to reach a jammy consistency. Cool and store in a sterilized jar until ready to serve.

Warm the cream and milk in a saucepan until just below simmering (do not boil). In a bowl, whisk the egg yolks with the caster sugar until pale and thick. Slowly temper the yolks by whisking in a ladle of the warm milk mixture, then gradually whisk the yolk mixture back into the saucepan. Cook gently over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (around 75–80°C). Remove from heat and stir in the demerara sugar until dissolved, then add the dark rum and a pinch of salt. Strain the custard through a fine sieve into a clean bowl. Chill thoroughly in the fridge (at least 4 hours or overnight). Churn in an ice cream machine according to manufacturer’s instructions until soft-set, then transfer to a container and freeze for 2–4 hours to firm before serving. If you don’t have an ice cream machine, freeze in a shallow container and stir vigorously every 30 minutes until smooth.

Warm the butterscotch sauce if necessary. If serving individual puddings, place a pudding on each plate; if using a single tin, cut into 6 slices and place on serving plates. Spoon a generous amount of warm butterscotch sauce over each pudding slice. Add about 2 tablespoons of pear butter alongside or dolloped on top. Place one scoop of demerara rum ice cream beside each pudding (adjust scoops per serving). Sprinkle a good pinch of crumbled hazelnut praline over the ice cream and pudding for crunch and finish with a small pinch of flaky sea salt if desired. Serve immediately while cake and sauce are warm and ice cream is cold.