Sticky Toffee Pudding, Milk Ice Cream Recipe
Make Sticky Toffee Pudding, Milk Ice Cream Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sticky Toffee Pudding
Toffee Sauce
Milk Ice Cream
To Finish
Method
Sticky Toffee Pudding
- 1
Prepare dates
Place the pitted dates in a heatproof bowl. Pour boiling water over them, stir in the baking soda, and let sit for 10 minutes to soften. After 10 minutes, mash or blitz with an immersion blender until mostly smooth with a few small pieces remaining for texture.
- 2
Preheat and prepare pan
Preheat oven to 180°C (350°F). Butter an 8-inch (20 cm) square or similar-sized baking dish with the 15 g unsalted butter and line the bottom with parchment if desired for easier serving.
- 3
Cream butter and sugar
In a large bowl, beat the 115 g softened unsalted butter with 140 g light brown sugar until pale and fluffy, about 3–4 minutes using an electric mixer. Scrape down the bowl as needed.
- 4
Add eggs and flavor
Beat in the eggs one at a time, mixing until incorporated. Add 1 tsp vanilla extract and the mashed dates with their soaking liquid and mix until even.
- 5
Combine dry and wet
Whisk together 180 g all-purpose flour, 1 tsp baking powder, and 1 tsp fine sea salt in a separate bowl. Fold the dry mix into the butter-date mixture alternately with 60 ml milk, beginning and ending with the flour, folding just until combined — do not overmix.
- 6
- 7
Rest
Remove from oven and let rest in the pan for 10 minutes before serving or before trimming into portions.
Toffee Sauce
- 8
Make sauce
While the pudding bakes (or after), combine 200 g dark brown sugar and 100 g unsalted butter in a medium saucepan over medium heat. Stir until butter has melted and sugar begins to dissolve. Carefully add 240 ml double cream and bring to a gentle simmer, stirring frequently to dissolve sugar. Simmer 3–4 minutes until sauce thickens slightly. Stir in 1 tsp vanilla extract, 1 tbs light corn or golden syrup (if using), and a pinch of sea salt. Remove from heat and keep warm. If the sauce cools and thickens too much, gently rewarm before serving.
Milk Ice Cream
- 9
Infuse and dissolve sugar
In a medium saucepan, combine 800 ml whole milk, 140 g granulated sugar, 30 g whole milk powder (if using), and a pinch of salt. Split the vanilla bean lengthwise and scrape the seeds into the milk, then add the pod as well (or add 1 tsp vanilla extract later). Warm the mixture over medium heat, stirring, until sugar dissolves and the milk is hot but not boiling — around 75–80°C (do not boil). Remove from heat, cover, and let steep 20–30 minutes for vanilla to infuse. Remove the vanilla pod.
- 10
Chill base
If you used vanilla extract instead of a bean, stir it in now. Stir in 1 tsp neutral alcohol if using. Chill the ice cream base thoroughly — place the saucepan in an ice bath and cool to room temperature, then refrigerate until fully cold, at least 4 hours or overnight for best results.
- 11
Churn
Once very cold, strain the base to remove any solids and pour into your ice cream machine. Churn according to manufacturer instructions until it reaches a soft-serve consistency, typically 20–30 minutes.
- 12
Freeze
Transfer churned ice cream to a lidded container, press plastic wrap on the surface to prevent ice crystals, and freeze at least 4 hours (overnight preferred) to firm up.
To Finish
- 13
- 14
Assemble and serve
Warm a generous amount of toffee sauce and either cut the pudding into squares or spoon portions into bowls. Spoon warm toffee sauce over hot pudding so it soaks in. Add a scoop of milk ice cream alongside or on top. Scatter toasted nuts and a pinch of flaky sea salt over the sauce and ice cream. Serve immediately.
