This quick sticky toffee pudding by James Martin looks so delectably and devilish it will have you licking the screen.
- For the vanilla ice cream
- For the sticky toffee pudding
- For the butterscotch sauce
- For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.
- Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well.
- Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
- Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer’s instructions until set.
- For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.
- Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk.
- Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.
- Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil.
- Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.
- Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin.
- For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream.
- Serve slices of pudding with ice cream and sauce poured over.