Sticky Toffee Pudding Recipe
Served with vanilla ice cream.
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Ingredients
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Sticky Toffee Pudding
Method
Preparation Instructions
Prepare the Dates
In a saucepan, combine the chopped dates and water. Bring to a boil, then reduce heat and simmer for 5 minutes until the dates are soft. Remove from heat and let cool slightly.
Make the Batter
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients
Sift the flour and baking powder together in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Incorporate Dates
Mash the date mixture slightly with a fork and then fold it into the batter until evenly distributed.
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes until a skewer inserted into the center comes out clean.
Make the Toffee Sauce
In a saucepan, combine the heavy cream and dark brown sugar. Heat over medium until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
Serve
Once the pudding is baked, let it cool slightly. Cut into squares and drizzle the warm toffee sauce over the top. Serve with a scoop of vanilla ice cream.