Prep 1 hr 30 mins
Cook 1 hr 15 mins
From the City Times newspaper. The number if servings is just a guess.
- 375 g brown sugar
- 125 g soft unsalted butter
- 2 eggs
- 500 g all-purpose flour
- 10 g baking powder
- 600 ml hot water
- 10 g vanilla extract or 10 g vanilla essence
- 375 g dates, chopped
For toffee sauce
- 500 g sugar
- 120 g water
- 500 g heavy cream (35 % fat)
- 50 g unsalted butter
For vanilla bean ice-cream
- 800 ml full fat milk
- 200 ml cream (35% fat)
- 12 egg yolks
- 250 g sugar
- 1 vanilla bean, scraped
- Soak the dates in hot water for 1 hour.
- Beat together the brown sugar and butter.
- Slowly, add eggs, one at a time, beating well.
- Sift together flour, baking powder and baking soda.
- Strain the dates and place in a food processor- process until chunky.
- Add the water back to the dates.
- Fold this into the butter mixture alternately with the flour.
- Pipe into moulds and steam for 15 minutes for small, individual moulds or 30-35 minutes for larger moulds.
- If you don't have a steamer, place moulds in a water bath and cover with foil before placing in the oven.
- Bake at 180C for approximately 20-30 minutes or until done.
- Serve warm with toffee sauce and vanilla ice-cream (Haagen Daaz is a good brand if you are not making your own).
- Preparation of toffee sauce: Dissolve sugar and water in a saucepan (use a pan that has high sides- when the cream is added, it will bubble up!).
- Use a clean pastry brush dipped in water to remove any sugar crystal that remained on the sides of the pan.
- Bring to a boil.
- Allow to cook (without stirring) until a golden colour is obtained.
- Slowly add the cream- be careful of the splashes of caramel and the hot cream.
- Allow to return to the boil for 30 seconds, remove from heat and stir in the butter.
- Refrigerate until needed or allow to cool slightly and serve with the Sticky Toffee Pudding.
- Preparation of vanilla bean ice-cream: Bring milk and cream to just below boiling point.
- Whisk together the egg yolks and sugar.
- Add some hot milk, mix and pour back onto the remaining hot milk.
- Stir continuously, cooking until mix is thick enough to coat the back of the spoon.
- Sieve immediately and cool down.
- Stir constantly, over a bowl of ice water.
- When cool, refrigerate until completely cold.
- Pour into ice-cream maker and follow the manufacturer's directions, freeze until set.
- Remove from ice-cream maker and store in the freezer until required.
- Can be stored for 1 week.