Dessert

Sticky toffee pudding with caramel centre and caramel crunch ice cream

Name: Sticky toffee pudding with caramel centre and caramel crunch ice cream recipe
Yield: 6
Ingredients: 250g pitted dried dates; 1 tsp bicarb soda; 125g unsalted butter, softened; 80g brown sugar; 1 tsp vanilla bean paste; 2 eggs; 185g plain flour; 1 1/2 tsp baking powder; 12 Werther's Original Chewy Toffees; 1L vanilla ice cream; 100g dark chocolate-coated pretzels, roughly chopped; 50g bar Violet Crumble, roughly chopped; 125g brown sugar; 55g unsalted butter; 30.00 ml thickened cream; 3 tsp glucose syrup; 20.00 ml brandy

1 rating

P110 Sticky toffee pudding with caramel centre and caramel crunch ice cream

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by Lucy Nunes

Delicious Team

Jun 16, 2023

You can make these showstoppers in advance. Simply reheat them in the microwave before serving for a gooey caramel centre that will delight your guests.

You’ll need 6 x 1-cup (250ml) capacity metal dariole moulds for this recipe.

250g pitted dried dates
1 tsp bicarb soda
125g unsalted butter, softened
1/3 cup (80g) brown sugar
1 tsp vanilla bean paste
2 eggs
1 1/4 cups (185g) plain flour
1 1/2 tsp baking powder
12 Werther's Original Chewy Toffees

Caramel crunch ice cream

1L vanilla ice cream
100g dark chocolate-coated pretzels, roughly chopped
50g bar Violet Crumble, roughly chopped

Toffee sauce

1/2 cup (125g) brown sugar
55g unsalted butter
1 1/2 tbs thickened cream
3 tsp glucose syrup
1 tbs brandy

Method

1.

For the caramel crunch ice cream, place ice cream in a large bowl and stand for 10 minutes to soften. Working quickly so ice cream doesn’t melt, stir in remaining ingredients. Place in an airtight container with a lid. Freeze for 1-2 hours until firm.
2.

Preheat oven to 180°C/160°C fan-forced. Lightly grease 6 x 1-cup (250ml) capacity metal dariole moulds and line bases with baking paper. Place dates, bicarb and 1 cup (250ml) boiling water in a medium heatproof bowl and set aside for 10 minutes to soften. Transfer to a blender and whiz until smooth. Set aside.
3.

In a stand mixer fitted with the paddle attachment, beat butter, sugar and vanilla for 2-3 minutes, until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder, then add date mixture. Beat until just combined. Divide among prepared moulds. Unwrap toffees and place horizontally in centre of batter, slightly pressing into batter. Place moulds on a baking tray and bake for 25 minutes, or until a skewer inserted into the top third of the pudding comes out clean.
4.

Meanwhile, for the toffee sauce, combine sugar, butter, cream, glucose and a pinch of fine salt in a small saucepan. Bring to the boil over medium-high heat, stirring occasionally to dissolve sugar, then boil, untouched, for 2 minutes, or until thickened. Remove from heat, stir in brandy, and allow to cool slightly before spooning over the warm puddings.
5.

Serve immediately with caramel crunch ice cream.