Sticky Toffee Pudding with Vanilla Bean Ice Cream

A classic British dessert featuring a moist date cake soaked in a rich toffee sauce, served warm with a scoop of vanilla bean ice cream. Perfectly complements baked brie.

Prep Time

15 minutes

Total Time

45 minutes

Calories

975 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.53/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

225gPitted Dates(Roughly chopped)

£2.50

1tspBaking Soda

£0.05

225mlBoiling Water

75gUnsalted Butter(Softened)

£0.70

75gCaster Sugar

£0.40

2Eggs(Lightly beaten)

£0.60

150gSelf-Raising Flour(Sifted)

£0.25

PinchSalt

£0.70

150mlDouble Cream

£1.20

100gLight Brown Sugar

£0.50

50gUnsalted Butter(For sauce)

£0.70

To ServeVanilla Bean Ice Cream

£2.50

Total Cost

£10.10

£2.53 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and lightly flour an 8x8 inch baking dish.
2.
In a bowl, combine the chopped dates and baking soda. Pour over the boiling water and let stand for 5 minutes to soften the dates.
3.
In a separate bowl, cream together the softened butter and caster sugar until light and fluffy.
4.
Gradually beat in the eggs, then gently fold in the sifted self-raising flour and a pinch of salt.
5.
Add the date mixture to the batter and mix well to combine. Be careful not to overmix.
6.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7.
While the cake is baking, prepare the toffee sauce. In a saucepan, combine the double cream, light brown sugar, and butter.
8.
Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
9.
Once the cake is baked, remove it from the oven and poke holes all over the surface with a skewer.
10.
Pour half of the toffee sauce evenly over the hot cake, allowing it to soak in. Let the cake sit for 5-10 minutes to absorb the sauce.
11.
Cut the cake into squares and serve warm with a generous scoop of vanilla bean ice cream and drizzled with the remaining toffee sauce.

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My Notes

Nutrition Information

Nutrition per serving (230g)

975 kcal / 4079 kJ

Carbs

115g

44% of RDA

Fat

55g

79% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

85 g

94% of RDA

Sodium

280 mg

12% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For an extra rich flavor, use dark brown sugar in the toffee sauce.

If you don't have self-raising flour, you can use plain flour with 1.5 teaspoons of baking powder.

The sticky toffee pudding can be made ahead of time and reheated in the oven or microwave. The sauce can also be made ahead and reheated separately.

Serve with a dollop of whipped cream instead of ice cream for a different texture.

Cooking Equipment

Oven

Stovetop

8x8 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Baked Brie with Honey and Walnuts (Gluten-Free)

A warm and gooey baked brie appetizer, perfect for entertaining. This recipe is naturally gluten-free and easily customizable with different toppings.

25 minutes

6 servings

Easy

"Pairs perfectly with this dessert"

Starter

Watercress and Pear Salad with Stilton Crumbles and Sherry Vinaigrette

A refreshing and flavorful salad with peppery watercress, sweet pear, tangy Stilton cheese, and a bright sherry vinaigrette. Perfect as a starter or light lunch.

15 minutes

4 servings

Easy

"This salad offers a refreshing contrast to the rich, warm brie. The peppery watercress and sweet pear provide a light counterpoint, while the sharp Stilton cheese echoes the brie's creamy texture in a different way. The sherry vinaigrette adds a bright acidity that cuts through the richness, preparing the palate for the main course."

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Chef's Tips

For an extra rich flavor, use dark brown sugar in the toffee sauce.

If you don't have self-raising flour, you can use plain flour with 1.5 teaspoons of baking powder.

The sticky toffee pudding can be made ahead of time and reheated in the oven or microwave. The sauce can also be made ahead and reheated separately.

Serve with a dollop of whipped cream instead of ice cream for a different texture.

Sticky Toffee Pudding with Vanilla Bean Ice Cream

Ingredients

Instructions