Sticky Toffee Pudding Recipe
With toffee sauce and vanilla ice cream
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Ingredients
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Pudding
Toffee Sauce
Serving
Method
Pudding
- 1
Prepare Dates
In a bowl, combine the pitted dates and boiling water. Let them soak for about 15 minutes until soft. Then, mash the dates into a purée.
- 2
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the date purée. Mix until just combined.
- 6
Bake
Pour the batter into a greased 9x9 inch baking dish. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Toffee Sauce
- 7
Prepare Sauce
In a saucepan over medium heat, combine brown sugar, heavy cream, and unsalted butter. Stir until the mixture is smooth and bubbling.
- 8
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow to cool slightly before serving.
Serving
- 9
Serve Pudding
Cut the pudding into squares and place each piece on a plate. Drizzle generously with toffee sauce and top with a scoop of vanilla ice cream.
