Sticky Toffee Pudding Recipe
Dates, Spiced Pecans, Roasted Banana Ice Cream
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Ingredients
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For the Sticky Toffee Pudding
For the Spiced Pecans
For the Roasted Banana Ice Cream
Method
For the Sticky Toffee Pudding
- 1
Preheat Oven
Set the oven to 350°F (175°C) and prepare your baking dish.
- 2
Soak Dates
This will soften the dates and make them easier to blend.
- 3
Cream Butter and Sugar
Use an electric mixer on medium speed for about 5 minutes.
- 4
Add Eggs
Ensure each egg is fully incorporated before adding the next.
- 5
Combine Dates
A hand mixer or food processor can be used to blend them in.
- 6
Mix Dry Ingredients
Ensure there are no lumps in the dry mixture.
- 7
Combine Mixtures
Be careful not to over-mix.
- 8
Prepare for Baking
Ensure the batter is evenly distributed.
- 9
Bake
Let it cool slightly before serving.
For the Spiced Pecans
- 10
Preheat Oven
Ensure the oven is ready for the pecans.
- 11
Combine Ingredients
Toss the pecans until they are well-coated.
- 12
Melt Butter and Syrup
Stir until smooth and combined.
- 13
Coat Pecans
Ensure all pecans are evenly covered.
- 14
Prepare for Baking
This ensures even roasting.
- 15
Bake Pecans
Keep an eye on them to prevent burning.
- 16
Cool Pecans
They will become crunchy as they cool.
For the Roasted Banana Ice Cream
- 17
Preheat Oven
Prepare for roasting the bananas.
- 18
Roast Bananas
Let them cool slightly before handling.
- 19
Mix Ice Cream Base
Whisk until smooth and well combined.
- 20
Combine with Bananas
Use an immersion blender or a regular blender.
- 21
Churn Ice Cream
This usually takes about 20-30 minutes.
- 22
Freeze Ice Cream
This allows it to firm up.
