Sticky Toffee Pudding
Ingredients:
Toffee pudding
300g pitted chopped dates
1 tsp baking soda
1 ½ cups of boiling water
125g of butter softened
1 cup of soft dark brown sugar
1 tsp of vanilla extract
2 large eggs
1 ¾ cups self - raising flour - sieved
½ tsp baking powder - sieved
Toffee sauce (made in advance)
½ cup of salted butter
1 cup of soft brown sugar
2 cups of double cream
1 tsp vanilla extract
Easy ice cream (made in advance)
600ml of whipping cream
1 tin of condensed milk
1 tsp vanilla extract
Method:
1. Preheat oven 180c.
2. Make the easy ice cream – whisk the cream to soft peaks and then fold in the condensed milk and vanilla and if it has loosened the mixture whisk again to soft peaks – be careful not to curdle the cream. Then place in a large Tupperware box and freeze for at least 4 hours. This can be made a couple of days before.
3. Place dates and baking soda and water into a saucepan – bring to boil for about 5 min. Then blitz with hand blender to a smooth liquid. Let it cool for a couple of minutes.
4. Cream the butter, sugar, eggs, flour, vanilla and baking powder.
5. Then put the liquid to the batter to make a thinner batter.
6. Place into greased and large tin – bake for about 30 min till skewer comes out clean, wait 5 min in tin and put onto cooling rack.
7. Make the toffee sauce with putting all ingredients into a pot till bubbling for a couple of minutes, put into a jug.
8. Pour some of the toffee sauce on top of the pudding and put back into the oven for 5-10 min till bubbling.
9. Then serve with the ice cream and more sauce.
