Vegetarian Irish Sticky Toffee Pudding – An Aromatic Culinary Experience

Allergens

Dairy, Eggs

Ingredients

• 1. 3/4 cup medjool dates, pitted 2. 1 1/2 cups water 3. 1 tsp bicarbonate of soda 4. 1 1/2 cups all
• purpose flour 5. 1 1/2 tsp baking powder 6. 1 tsp ground cinnamon 7. 1/4 tsp ground nutmeg 8. 3/4 cup brown sugar, packed 9. 1/2 cup unsalted butter, softened 10. 2 large eggs, room temperature 11. 1/2 cup milk 12. For the toffee sauce: 1/2 cup unsalted butter 13. 3/4 cup brown sugar, packed 14. 3/4 cup heavy cream 15. 1 tsp pure vanilla extract

Instructions

1. Soak dates in water with bicarbonate of soda for 30 minutes.
2. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in flour, baking powder, cinnamon, and nutmeg.
6. Drain the dates, reserving the soaking liquid, and blend into the batter.
7. Gradually mix in milk and the reserved soaking liquid until well combined.
8. Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted comes out clean.
9. Meanwhile, prepare the toffee sauce by melting butter in a saucepan over medium heat.
10. Stir in brown sugar, cream, and vanilla extract, cooking until thickened.
11. Pour sauce over warm cake and let sit for 5 minutes before serving.

Chef’s Insight

The dates give this pudding its unique sticky texture, while the warm toffee sauce adds depth of flavor.

Notes

This recipe is suitable for vegetarians and can be easily adapted to be vegan-friendly.