Sticky Toffee Pudding with Caramel Sauce & Ice Cream
Ingredients
For the sponge:
- 675g pitted dates
- 50g dark brown sugar
- 5 whole eggs
- 175g unsalted butter, melted
- 650g plain flour
- 13g baking Powder
- 5g bicarbonate of soda
For the sauce:
- 200g butter
- 250g soft light brown sugar
- 100g dark brown sugar
- 250ml double cream
Cooking instructions
For the sponge:
- Cook the dates with a touch of water until soft and blitz to a puree
- Whisk eggs and sugar, than add the melted butter
- Add the dry ingredients and stir in the date puree. Mix well
- Pour the mix into a lined baking tray and cook at 170 ˚C, medium fan, for 50 minutes. Check with a knife to make sure it is fully cooked.
For the sauce:
- Combine all the ingredients in a pan and simmer on a medium heat
- Remove from the heat and stir to make sure the ingredients are well combined
To serve:
-
Either a dollop of clotted cream or vanilla ice cream