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1
Soak the dates in hot water for 1 hour.
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2
Beat together the brown sugar and butter.
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3
Slowly, add eggs, one at a time, beating well.
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4
Sift together flour, baking powder and baking soda.
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5
Strain the dates and place in a food processor- process until chunky.
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6
Add the water back to the dates.
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7
Fold this into the butter mixture alternately with the flour.
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8
Pipe into moulds and steam for 15 minutes for small, individual moulds or 30-35 minutes for larger moulds.
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9
If you don't have a steamer, place moulds in a water bath and cover with foil before placing in the oven.
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10
Bake at 180C for approximately 20-30 minutes or until done.
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11
Serve warm with toffee sauce and vanilla ice-cream (Haagen Daaz is a good brand if you are not making your own).
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12
Preparation of toffee sauce: Dissolve sugar and water in a saucepan (use a pan that has high sides- when the cream is added, it will bubble up!).
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13
Use a clean pastry brush dipped in water to remove any sugar crystal that remained on the sides of the pan.
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14
Bring to a boil.
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15
Allow to cook (without stirring) until a golden colour is obtained.
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16
Slowly add the cream- be careful of the splashes of caramel and the hot cream.
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17
Allow to return to the boil for 30 seconds, remove from heat and stir in the butter.
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18
Refrigerate until needed or allow to cool slightly and serve with the Sticky Toffee Pudding.
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19
Preparation of vanilla bean ice-cream: Bring milk and cream to just below boiling point.
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20
Whisk together the egg yolks and sugar.
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21
Add some hot milk, mix and pour back onto the remaining hot milk.
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22
Stir continuously, cooking until mix is thick enough to coat the back of the spoon.
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23
Sieve immediately and cool down.
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24
Stir constantly, over a bowl of ice water.
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25
When cool, refrigerate until completely cold.
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26
Pour into ice-cream maker and follow the manufacturer's directions, freeze until set.
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27
Remove from ice-cream maker and store in the freezer until required.
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28
Can be stored for 1 week.
