This is one of my favourite desserts especially for this time of year when its cold outside. This toffee pudding is loaded with dates with a bourbon sauce that gives a great kick.
Sticky toffee pudding
340g Demerara sugar
60g Black treacle
30g Golden syrup
400g Self raising flour
400g Dry pitted dates
30g Bicarbonate of soda
100g Toasted pecans
Bourbon toffee sauce
2 Vanilla pods
80g Dark brown sugar
90g Golden syrup
Brown butter ice cream
200g unsalted butter
680g milk (skimmed)
100g egg yolks
Make the ice cream first as this will take the longest. Make a beurre noisette with the butter and strain through a muslin cloth, set aside. Heat the milk & half of the sugar to 55c1. Heat the milk, cream and half the sugar to around 55c Mix the remaining sugar with the egg yolks 3. Temper the egg mix into the hot mixture by pouring 1/3 of the hot mixture onto the eggs whisking until smooth.
Pour the back the egg mixture into the pot whisking well. Place back over a medium heat constantly whisking until the temperature reaches 83c. The slower you do this the smoother and more silky your ice cream will be. Add the beurre noisette while the mixture is still hot whisking until smooth & pass through a fine sieve into a cold bowl/container and chill over an ice bath.
Leave to age for at least 6 hours before churning. Churn in an ice cream churner until smooth and silky. Leave to firm in the freezer for 1 hour before serving.
To make the sticky toffee puddings set the oven at 180c, place the water, bicarbonate of soda and dried dates into a pan and bring to the boil, leave to boil for 2mins then remove from heat to cool.
Meanwhile cream the butter with the sugar until fluffy, add the golden syrup and treacle mixing well to incorporate fully.
Slowly add the eggs followed by the water mix be sure this has fully cooled before adding.
Sift the flour and gently fold into the mix. Brush 180ml pudding basins with softened butter pushing upwards to help the pudding rise. Lightly dust with flour fill with mixture ⅔ full & bake for 20 minutes. The pudding should spring back when lightly pushed in the centre.
For the bourbon toffee sauce place the butter, treacle, golden syrup, brown sugar & half of the bourbon into a pan. Place over a medium heat to dissolve the sugar. Meanwhile spit the vanilla with a sharp knife & add the seeds to the pan. Simmer for 5 mins to thicken. Add the remaining bourbon once removed from the heat.
To make the pecan praline toast the pecans at 180c until golden brown. While the pecans are toasting heat a thick based pan with half of the sugar, once this starts to dissolve add the remaining sugar until all is golden brown, be sure to keep stirring as this can burn easily. Add the pecans to the caramel straight from the oven, if the pecans cool to much they could seize the caramel before you get a chance to coat the pecans with caramel. Mix well and turn out into a tray lined with baking paper. Leave to cool for 30mins then smash with the base of rolling pin. These can be kept in an airtight container for 3days.
To serve heat the bourbon sauce in a pan until simmering and pour into a sauce jug or milk jug. Place the pudding just off centre in a bowl and place into the microwave on full for 30 seconds, this should be steaming when removed. Sprinkle some pecan praline to the opposite side of the pudding and top with a scoop of brown butter ice cream