Sticky Date Pudding With Toffee Sauce And Vanilla Bean Ice Cream

READY IN: 2hrs 45mins




  • 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.