Sticky Toffee Pudding - Untested

https://www.facebook.com/reel/616855167443472

Sticky Toffee Pudding with Ice Cream

Ingredients:

7-8 (185g) pitted medjool dates, roughly chopped

1 cup (220g) hot coffee

1/2 tsp baking soda

1 1/2 cups (195g) all-purpose flour

1/4 tsp salt

1 1/2 tsp baking powder

1/4 tsp ground cardamom( optional)

6 tbsp (85g) unsalted butter

3/4 cup (150g) dark brown sugar

2 eggs

1 tsp paste vanilla or 1 1/2 tsp vanilla extract

Toffee Sauce:

6 tbsp butter

1 cup dark brown sugar

2 tbsp corn syrup

1 tsp vanilla extract

1/4 tsp salt (adjust to taste)

1 cup heavy cream

Instructions:

1. In a small bowl, stir together dates, hot coffee, and baking soda. Mix and cover with a lid. Let sit for 5-10 minutes until cooled a bit.
2. Preheat the oven to 350F. 
3. Meanwhile, in a medium bowl, whisk together flour, salt, baking powder, and cardamom. In another bowl, cream together butter and dark brown sugar. Add the eggs in one at a time, mixing fully between each, and then the vanilla. Add the flour mixture into the egg mixture and combine using a wooden spoon. 
4. With a fork, mash the date mixture until it’s a rough paste (as in the IG Reel). Add the date mixture into the cake batter and combine.
5. Lightly grease a baking dish a 6x9 inch baking dish or a few ramekins. Pour the cake mixture into the prepared baking dish for 28-32 minutes, until a toothpick can be inserted in the middle and come out cleanly.
6. While the cake is baking, prepare the toffee sauce. In a medium saucepan over medium heat, stir together butter, dark brown sugar, and corn syrup. When it begins to bubble, add heavy cream and continue to cook while stirring for 2 to 3 minutes until it thickens. Remove from the heat and stir in vanilla and salt.
7. Remove the cake from the oven and let cool until just warm. Using a skewer, poke holes through the cake. Pour half of the toffee sauce over the top.
8. Serve the cake with ice cream and extra warm toffee sauce.
9. *If the toffee sauce cools too quickly, warm slightly in the microwave.

For the Vanilla Ice Cream:

1 cup (220g) cold milk

1/3 cup (70g) granulated sugar

2 1/2 cups (600g) cold heavy cream

1/2 can (196g) sweetened condensed milk

1 tsp vanilla extract or 1 vanilla bean

1. In a medium bowl, whisk together the milk and granulated sugar until the sugar is fully dissolved. Add the heavy cream, condensed milk, and extracts and whisk until fully combined. Chill the mixture in the refrigerator for at least 20-30 minutes before churning.
2. Pour the ice cream into an ice cream churner and churn for 30 minutes. Place into a container and keep in the freezer for at least 30 minutes before serving.