Sticky Toffee Pudding with Vanilla Ice Cream Recipe

Prep Time 25 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Courses:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: Winter
Description

This Sticky Toffee Pudding with Vanilla Ice Cream is a classic British dessert featuring moist sponge cake made with dates, rich toffee sauce, and a scoop of creamy vanilla ice cream. Perfectly warm, sweet, and indulgent, this dessert makes a comforting winter treat or a luxurious ending to any meal.

Ingredients
    For the Pudding
  • 200 g pitted dates (chopped)
  • 250 ml boiling water
  • 1 tsp baking soda
  • 75 g unsalted butter (softened)
  • 150 g brown sugar (light or dark, depending on preference)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 175 g all-purpose flour (sifted)
  • 1 tsp baking powder
  • ¼ tsp salt
    • For the Toffee Sauce
  • 100 g unsalted butter
  • 200 g brown sugar
  • 200 ml heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
    • For Serving
  • 6–8 scoops vanilla ice cream (good quality)
  • Optional: chopped pecans or walnuts for garnish
Instructions
    Prepare the Dates
  1. 1
    Pour boiling water over the chopped dates in a bowl. Add baking soda, stir well, and set aside to soften for 10 minutes. The mixture will become mushy and thick.
    2. Make the Batter
  2. 2
    In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract. Gently fold in the flour, baking powder, and salt until just combined. Stir in the softened date mixture.
    3. Bake the Pudding
  3. 3
    Preheat oven to 180°C (350°F). Grease and line a rectangular or square baking dish (20x20 cm). Pour the batter into the dish and bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
    4. Make the Toffee Sauce
  4. 4
    In a saucepan over medium heat, melt butter and brown sugar together. Stir until dissolved. Add heavy cream, vanilla extract, and a pinch of salt. Simmer for 3–5 minutes until the sauce thickens and becomes glossy.
    5. Assemble & Serve
  5. 5
    Allow the pudding to cool for 10 minutes before slicing into portions. Pour warm toffee sauce generously over each serving and top with a scoop of vanilla ice cream. Garnish with chopped nuts if desired.
Note

Make Ahead: The pudding can be baked a day ahead and reheated in the oven. Keep the toffee sauce separate until serving.

Storage: Store leftovers in the fridge for up to 3 days. Reheat gently before serving.

Variations: Add chopped pecans or walnuts to the batter for crunch. For a lighter version, replace half the cream in the sauce with whole milk.

Serving Tip: Best enjoyed warm. The contrast between hot pudding and cold ice cream is what makes this dessert truly irresistible.

Keywords: sticky toffee pudding, British dessert, classic pudding, vanilla ice cream, toffee sauce
Read it online: https://petitepanini.com/recipe/sticky-toffee-pudding-with-vanilla-ice-cream-recipe/