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Sticky Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream

A classic British dessert featuring a moist date sponge topped with rich butterscotch sauce and homemade vanilla ice cream.

VegetarianDessertBritishButterscotchSticky Toffee Pudding
Estimated Nutrition
Calories
901.7
kcal / serving
5410.2 kcal total
Carbs
114.2g
per serving
685.2 g total
Fat
47.4g
per serving
284.5 g total
Protein
9.1g
per serving
54.6 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
80
g
Sugar
for ice cream
150
g
Soft Dark Brown Sugar
1
tbsp
Golden Syrup
2
tbsp
Black Treacle
0.5
tsp
Vanilla Extract
175
g
Self-Rising Flour
plus extra for dusting
1
tbsp
Bicarbonate Soda
100
g
Soft Brown Sugar
for sauce
100
g
Golden Syrup
for sauce
Dairy
150
ml
Cream
for ice cream
150
ml
Milk
for ice cream
3
piece
Egg Yolk
for ice cream
50
g
Butter
plus extra for greasing
2
piece
Egg
free-range
100
g
Butter
for sauce
150
ml
Double Cream
for sauce
Fruits
175
g
Date
pitted dried
0.5
piece
Lemon
juice only, to taste
NutsSeeds
0.5
piece
Vanilla Pod
seeds only

Method

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