Description
Indulge in this malt vinegar sticky toffee pudding with clotted cream ice cream that warms the soul with its rich flavors.
Ingredients
Scale
- 1.5 oz Unsalted butter (Creamed with sugar for a rich, moist base.)
- 5.33 oz Soft light brown sugar (Adds deep caramel notes to the cake.)
- 2.125 oz Demerara sugar (For added texture and a slight crunch.)
- 1 medium Egg (Serves as a binder for your rich pudding.)
- 3 oz Self-raising flour (Ensures a light, fluffy texture.)
- 0.5 tsp Bicarbonate of soda (Helps the pudding rise perfectly.)
- 1 tsp Black treacle (Boosts the toffee flavor.)
- 3.5 oz Dates, chopped (Infuses sweetness and moisture.)
- 0.5 tsp Vanilla paste (Enhances flavor complexity.)
- 2.75 fl oz Water (Helps soften the dates during cooking.)
- 0.5 tsp Salt (Balances sweetness for a well-rounded taste.)
- 1.5 oz Unsalted butter (Creates a luscious sauce that coats the pudding.)
- 2.125 oz Demerara sugar (Gives a rich toffee flavor to the sauce.)
- 6.75 fl oz Double cream (Adds silky creaminess to the sauce.)
- 1.0625 oz Black treacle (Deepens the sauce’s richness.)
- 2 tsp Malt vinegar (The secret ingredient that balances sweetness beautifully.)
- 2/3 pint Milk (A key base for a creamy texture.)
- 4 large Egg yolks (Provide richness and a custard-like base.)
- 4.0625 fl oz Double cream (Ensures smooth, creamy ice cream.)
- 3.5 oz Caster sugar (Blends easily for a sweet touch.)
- 5.625 oz Clotted cream (Elevates your ice cream with a luxurious texture.)
Instructions
- Prepare the Ice Cream Base: In a saucepan, combine milk, egg yolks, double cream, caster sugar, and mix gently. Cook on low heat, stirring constantly, until it thickens slightly and reaches 83ºC.
- Chill Overnight: Once thickened, cover the mixture and chill it in the fridge overnight—this will enhance the flavors and texture!
- Blend and Churn: After chilling, blend the anglaise with clotted cream until smooth. Transfer the mixture to an ice-cream machine and churn until you reach your desired consistency. Freeze until needed.
- Prep the Oven: Preheat your oven to 200ºC (or 180ºC for fan ovens). In a small pan, simmer chopped dates with vanilla paste and water until softened—a delightful aroma will fill the air!
- Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter and soft light brown sugar until smooth and fluffy. Egg in the medium egg and black treacle, mixing well.
- Combine Dry Ingredients: Fold in the self-raising flour and bicarbonate of soda, then gently stir in the softened date mixture. Your batter should be thick and fragrant.
- Bake the Pudding: Divide the batter into moulds—aim for about 100g per portion. Bake for 25 minutes, or until a skewer inserted comes out clean, turning golden brown on top.
- Make the Sticky Toffee Sauce: In a saucepan, add demerara sugar, unsalted butter, and half of the double cream. Bring to a simmer, stirring until the sugar dissolves into a glossy blend.
- Add Treacle and Season: Stir in the black treacle and salt; let it simmer for 2 minutes until it thickens slightly. Remove from heat, mix in the remaining cream, and add the malt vinegar—taste and adjust as desired.
- Serve Warm: Warm the sticky toffee pudding in a pan and the sauce separately. Pour a generous amount of sauce over the pudding and top it with a scoop of clotted cream ice cream for an indulgent finish!
Notes
- Prep Time: 360 min
- Cook Time: 185 min
- Category: Dessert
- Method: Baking and Churning
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 150 mg