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Sticky toffee pudding with vanilla ice cream and warm toffee sauce
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 25 minCook 35 minServes 10
Ingredients
- For the pudding:
- 8 oz (about 1.5 cups) Medjool dates, pitted and roughly chopped
- 1.5 cups boiling water
- 1 tsp baking soda
- 1.75 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 4 tbsp (1/2 stick) unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- For the toffee sauce:
- 1.5 cups heavy cream
- 1 cup dark brown sugar, packed
- 4 tbsp (1/2 stick) unsalted butter
- 2 tbsp golden syrup or light corn syrup
- 1 tsp pure vanilla extract
- 1/4 tsp fine salt
- For serving:
- Good-quality vanilla ice cream or vanilla bean custard
Instructions
- 1. Place the chopped dates in a medium bowl. Pour the boiling water over them. Add the baking soda and stir — the mixture will foam. Let soak for 10 minutes until the dates are completely softened.
- 2. Use a fork or blender to mash the date mixture to a rough purée. Cool to room temperature.
- 3. Preheat oven to 350°F (180°C). Grease a 9x13 baking dish generously with butter.
- 4. Whisk together flour, baking powder, salt, ginger, and cinnamon in a bowl.
- 5. Beat the softened butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla.
- 6. Fold in the date purée. Add the flour mixture and fold gently until just combined — do not overmix.
- 7. Pour into the prepared baking dish. Bake for 25 to 30 minutes until a skewer inserted in the centre comes out clean.
- 8. While the pudding bakes, make the toffee sauce: combine cream, brown sugar, butter, golden syrup, vanilla, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer for 8 to 10 minutes until slightly thickened and deeply caramel in colour.
- 9. When the pudding comes out of the oven, use a skewer to poke holes all over the surface. Pour half the warm toffee sauce over the pudding and let it soak in for 5 minutes.
- 10. Serve warm squares of pudding with additional warm toffee sauce poured over, alongside a scoop of vanilla ice cream or a pool of warm custard.
