What could be better than a self-saucing sticky toffee pudding - except one with homemade ice cream? Read on for Lisa Marley's simple yet sweet recipe!
Sticky Toffee Pudding Ingredients:
100g dark muscovado sugar
175g self-raising flour
130ml full-fat milk
2 tsp vanilla extract
50g unsalted butter, melted
225g chopped, rolled dates
For the sauce:
200g dark muscovado sugar
30g butter, softened
500ml boiling water
For the ice cream:
1tbsp Tia Maria
4 large eggs
110g golden caster sugar
300ml double cream
Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
In the dish that the pudding will be baked in, combine the 100g dark muscovado sugar with the flour with a whisk.
Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour and stir to combine.
Fold in the dates until well mixed in
Sprinkle over the 200g dark muscovado sugar and dot with the soft butter.
Pour over the boiling water and transfer to the oven.
Bake for 50 minutes
The top of the pudding should be springy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a gorgeous sticky sauce.
Ice Cream Method:
Oil and line a 1-litre loaf tin with cling film. Put the Tia Maria, egg yolks and sugar in a bowl and stir to combine
Put the egg whites in a large bowl and pour the cream in another.
Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail.
Now beat the cream until it holds its shape.
Fold the cream into the mixture, then carefully fold in the whites.
Pour into the loaf tin.
Lightly cover the surface with cling film.
When frozen, overwrap in foil and freeze again.