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
Serving
Method
Prepare the Sticky Date Pudding
Soak the Dates
In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes.
Mix the Batter
In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Ingredients
Fold in the soaked date mixture into the butter mixture. Sift together the flour and baking powder, then gently fold into the mixture until just combined.
Bake
Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and bake for 30-35 minutes, or until a skewer inserted comes out clean.
Prepare the Toffee Sauce
Cook the Sauce
In a saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat, stirring until the sugar dissolves and the mixture is smooth. Let it simmer for 5 minutes, then remove from heat.
Prepare the Peanut Crumble
Mix the Crumble
In a bowl, combine chopped peanuts, brown sugar, melted butter, and flour. Mix until crumbly.
Bake the Crumble
Spread the crumble on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden brown.
Assemble the Dessert
Serve
Cut the sticky date pudding into squares, place on a plate, drizzle with toffee sauce, sprinkle with peanut crumble, and top with a scoop of vanilla ice cream.
