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Sticky toffee pudding is absolutely one of our favourite puddings. Bring it bang up-to-date by serving it with whisky ice-cream. Just don't tell the children...
Pre-heat the oven to 180c. You will also need a 10 inch square baking tin. Boil the dates in the water for about five minutes until soft, then add the bicarbonate of soda. Cream the butter and sugar together. Then add the eggs, beat well, then add everything else. Mix well, making sure there are no flour lumps. Grease your baking tin and pour in mix, making sure the dates are evenly spread out and cook in oven for about 30-35 minutes until just firm to the touch. Serve with a scoop of liquor ice cream and drizzle with the sauce.
To make the sauce put all the ingredients into a pan over a low heat and stir until browned and bring to the boil.
Add the Columba crème to slightly softened ice cream, mix thoroughly and refreeze. Serve a big scoop with the warm pudding and sauce.
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