Sticky toffee pudding with vanilla ice cream
Sticky-toffeesaus
Ingredients · Servings 12 people
- 180 g dates
- pitted and roughly chopped
- 200 ml boiling water
- 1 tl baking soda
- 350 g brown sugar
- 75 g butter at room temperature
- 2 eggs
- 175 g self-rising flour
- 1 teaspoon vanilla extract
- 2 pinches of salt
- 100 g butter
- 150 ml whipping cream
- 400 g vanilla ice cream
- square baking pan 20 x 20 cm
- baking paper
Method · 15 min
- Preheat the oven to 180 °C.
- Pour boiling water and baking soda over the dates. Let stand for 10 minutes. Then puree with an immersion blender or blender.
- Mix the butter with the sugar using a (hand) mixer. Add the eggs one by one and mix until they are fully incorporated.
- Add the self-rising flour, vanilla extract, salt, and date mixture, and mix until a homogeneous batter is formed.
- Pour the sticky toffee cake batter into a baking pan lined with parchment paper. Bake the cake for 35 minutes. Check if a skewer comes out clean.
- Put the sugar together with the butter in a pan. Let the butter melt and mix well.
- Add the heavy cream and a pinch of salt and let simmer gently for another 5 minutes.
- Prick holes in the cake with a fork.
- Pour half of the warm toffee sauce over this and let it sit for 15 minutes.
- Cut the sticky toffee pudding into square pieces. Serve with a scoop of vanilla ice cream and more toffee sauce.
