Sticky Toffee Pudding Recipe
brown sugar and date cake, butterscotch caramel, vanilla ice cream
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Ingredients
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Cake
Butterscotch Sauce
Serving
Method
Cake Preparation
Mix Wet Ingredients
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed dates until well combined.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Bake
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish. Pour the batter into the prepared dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Butterscotch Sauce Preparation
Make Sauce
In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and heavy cream. Bring to a gentle boil, stirring constantly for about 5 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract.
Serving
Serve
Cut the sticky toffee pudding into squares. Place each square on a plate, drizzle with warm butterscotch sauce, and top with a scoop of vanilla ice cream.