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
- 5.33 oz Soft light brown sugar
- 2.125 oz Demerara sugar
- 1 medium Egg
- 3 oz Self-raising flour
- 0.5 tsp Bicarbonate of soda
- 1 tsp Black treacle
- 3.5 oz Dates, chopped
- 0.5 tsp Vanilla paste
- 2.75 fl oz Water
- 0.5 tsp Salt
- 1.5 oz Unsalted butter
- 2.125 oz Demerara sugar
- 6.75 fl oz Double cream
- 1.0625 oz Black treacle
- 2 tsp Malt vinegar
- 2/3 pint Milk
- 4 large Egg yolks
- 4.0625 fl oz Double cream
- 3.5 oz Caster sugar
- 5.625 oz Clotted cream
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Store any leftover pudding in the fridge for up to 3 days.
- Reheat the pudding in the microwave before serving.
- Prep Time: 60 min
- Cook Time: 485 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Malt Vinegar Sticky Toffee Pudding, Clotted Cream Ice Cream, Dessert, British Dessert