Sticky Toffee Pudding Recipe
brown butter, fennel pollen, ginger ice cream
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Ingredients
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Sticky Toffee Pudding
Method
Preparation
- 1
Prepare the Dates
In a bowl, combine the chopped dates and boiling water. Let them soak for about 10-15 minutes until softened.
- 2
Mix the Batter
In a separate bowl, cream together the brown butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- 3
Combine Ingredients
Stir in the soaked dates (including the water), followed by the flour, baking powder, ground ginger, fennel pollen, and salt. Mix until just combined.
- 4
Bake the Pudding
Preheat the oven to 180°C (350°F). Grease a baking dish and pour the batter into it. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- 5
Prepare the Sauce
In a saucepan, combine heavy cream, brown sugar, and unsalted butter over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and add vanilla extract.
- 6
Serve
Cut the sticky toffee pudding into squares, drizzle with warm sauce, and serve with ginger ice cream on the side.