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
Method
Preparation
- 1
Prepare the Dates
In a bowl, combine the pitted dates and boiling water. Stir in baking soda and let it sit for about 10 minutes until softened.
- 2
Make the Batter
In a large mixing bowl, cream the unsalted butter and brown sugar until fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Mixtures
Mash the softened dates with a fork and fold them into the butter mixture. Sift together the flour, baking powder, and salt, then gradually mix it into the wet ingredients until just combined.
- 4
Bake
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- 5
Prepare the Toffee Sauce
In a small saucepan, combine 100g of brown sugar, 50g of unsalted butter, and 200ml of heavy cream. Cook over medium heat, stirring until the mixture comes to a boil. Allow to simmer for 5 minutes until thickened.
- 6
Make the Peanut Crumble
In a bowl, mix 100g of crushed peanuts, 50g of brown sugar, and 25g of melted butter. Spread on a baking sheet and bake for 10 minutes at 180°C (350°F) until golden.
- 7
Serve
Cut the sticky date pudding into squares, serve warm with a scoop of vanilla ice cream, drizzled with toffee sauce, and topped with peanut crumble.