Sticky Date & Ice Cream Recipe
Served with vanilla ice cream, toffee sauce & a peanut crumble
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Ingredients
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Sticky Date Pudding
Toffee Sauce
Peanut Crumble
For Serving
Method
Sticky Date Pudding Preparation
Prep the Dates
In a bowl, soak the chopped dates in boiling water and baking soda. Let it sit for about 10 minutes.
Mix Wet Ingredients
In a separate bowl, cream together the softened butter and brown sugar. Add the eggs and vanilla extract, mixing well.
Combine Mixtures
Add the soaked date mixture (including water) to the wet mixture and stir until combined.
Add Dry Ingredients
Sift together the flour and baking powder, then fold it into the wet mixture until just combined.
Bake
Pour the mixture into a greased baking dish and bake at 180°C (350°F) for 30-35 minutes or until a skewer comes out clean.
Toffee Sauce Preparation
Cook Sauce
In a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly until the sauce thickens (about 5-7 minutes).
Peanut Crumble Preparation
Make Crumble
In a bowl, mix together chopped peanuts, flour, melted butter, and brown sugar until crumbly. Bake at 180°C (350°F) for 10-12 minutes until golden.
Serving
Assemble the Dish
Cut the sticky date pudding into squares, serve warm topped with vanilla ice cream, drizzled with toffee sauce, and sprinkle with peanut crumble.