Sticky Toffee Pudding Recipe

Inspired by Tableau by Dickie Brennan & Co.

Time1h

Serves6

sticky date cake, toffee sauce, toffee ice cream, honeycomb, candied citrus

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Ingredients

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Sticky Toffee Pudding Ingredients

7.05 oz (200 g) pitted dates

1.01 cup (240 ml) boiling water

1 tsp baking soda

3 1/2 oz (100 g) Unsalted butter

5.29 oz (150 g) Brown sugar

2 large Eggs

1 tsp Watkins vanilla extract

5.29 oz (150 g) 00 bread flour

1 tsp Baking powder

7/8 cup (200 ml) toffee sauce

4 scoops toffee ice cream

1 3/4 oz (50 g) honeycomb

1 3/4 oz (50 g) candied citrus

Method

Preparation Instructions

Prepare the Dates

In a bowl, combine the pitted dates and baking soda. Pour the boiling water over the dates and let them soak for about 15 minutes until soft. Mash the dates into a puree and set aside.

Make the Batter

In a large mixing bowl, cream together the unsalted 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 and the date puree.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.

Bake the Pudding

Preheat your oven to 180°C (350°F). Grease a baking dish and pour the batter into it. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Toffee Sauce

While the pudding is baking, heat the toffee sauce in a saucepan over low heat until warm.

Serve

Once the pudding is baked, let it cool for a few minutes before slicing. Serve warm slices topped with toffee sauce, a scoop of toffee ice cream, crumbled honeycomb, and candied citrus.