Sticky Date Pudding – It is one of the best desserts in history. This warm pudding in contrast with ice cream is a temptation that is impossible to resist as it is warm and comforting. Just absolutely divine.
Nothing comes close to the feeling of that first mouthful of warm sticky date pudding, together with a generous spoonful of the salted toffee sauce and vanilla ice cream! That heavenly sweetness, a hint of saltiness from the toffee sauce with the contrast of cold ice cream against the warm pudding makes this a very irresistible dessert.
Serves 6 squares
Ingredients
220g Medjool Dates, Pitted & Roughly Chopped
250ml Boiling Water
1 tsp Bicarbonate of Soda
100g Butter, Cubed
135g Soft Brown Sugar
2 Extra Large Eggs
150g Self Raising Flour
1 tsp Vanilla Essence/Paste
1/4 tsp Sea Salt
Vanilla Ice Cream to serve
Salted Toffee Sauce
100g Butter, Cubed
200ml Single Cream
100g Soft Brown Sugar
1 tsp Vanilla Paste
1/2 tsp Sea Salt
Method
Preheat oven to 180 Degrees Celcius.
Place the dates, boiling water and bicarbonate of soda in a bowl, stir well and allow to stand for 5-10 minutes till it cools.
In a mixing bowl, beat the butter & brown sugar till light and creamy. Add in the eggs 1 at a time till well mixed. Pour in the dates and the soaking liquid. Add in the vanilla paste and sea salt, spoon in the flour slowly till well incorporated.
Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.
Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into 6 squares.
To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil, lower the heat and cook for 5 minutes or until slightly thickened. Spoon over the puddings and top with vanilla ice cream.