STICKY TOFFEE PUDDING WITH WHISKY LIQUEUR VANILLA ICE CREAM

Let’s not think about the calories! We all deserve a treat from time to time. This decadent, delicious dessert is comfort food epitomized. The sponge is beautifully light and moist; the sauce is rich and sumptuous and the whisky ice-cream just takes this pudding to another dimension!

Serves 6

225g Dates, stoned and chopped
450ml Boiling water
1 ½ tsp Bicarbonate of Soda
75g Butter
110g Light muscovado sugar
3Eggs
185g Self raising flour
1 ½ tsp vanilla essence
2 tsp Instant Coffee

For the sauce

450ml Double Cream
75g Dark brown sugar
3 tsp black treacle

For the Ice Cream

750 ml vanilla ice cream
75 ml whisky liqueur

METHOD

Preheat the oven to 180oC – Gas 4.

Place the dates in a saucepan with the water and boil for 5 minutes or so until soft.  Add the bicarbonate of soda.  Cream the butter and sugar together.  Add the eggs, beat well and then add the flour and vanilla essence.  Beat until smooth.

Line an 18cm x 27cm rectangle cake tin with baking parchment and pour in the mixture.  Cook for about 30-35 minutes until just firm to touch.

To make the sauce, put all the ingredients into a pan over a low heat and stir until the sugar has dissolved.  Bring to the boil and bubble for a couple of minutes until thickened.

Stir the whisky liqueur into the softened vanilla ice cream and return to the freezer until ready to serve.

Slice the sticky pudding into squares and serve with the sauce and ice cream.