Seductively Sticky Toffee & Pecan Pudding With Homemade Banana & Rum Ice cream
Sticky toffee is my ultimate fave pudding in the entire world! Don’t get me wrong I love a gooey chocolate brownie or a sinfully sweet lemon drizzle..but sticky toffee is the one for me! It's got my back when I'm feeling low and knows how to get my mood in a place of joy.
During the weekend we were stuck at home due to the current corona sitch (this will make no sense in ten years time).. So I did what I know best…Cook!
Thankfully we were able to get all the ingredients I needed to make this piece of heaven and I’m glad we did otherwise I would not have been happy as I have been craving a gluten free version of this dessert for aggggeeesss.
I decided that with all this extra free time i would make my own ice cream to go with it as you know..YOLO!
First step make the ice cream so its got plenty of time to set in the freezer. Mine took a good 10 hours so may be best to make the day before.
Banana & Rum Ice cream
4 medium bananas
284ml double cream
116ml skimmed milk
15 tablespoons of rum (I used Kraken spiced rum)
50g Golden caster sugar
Method
Blend the bananas with the Rum, then add the cream, milk and sugar and mix well.
Add to a Tupperware container with a lid and freeze. Every hour give the mixture a stir to make sure that the ice cream is nice and smooth and you don’t have large lumps of ice.
After around 8-10 hours it will be complete… I froze overnight but you can use when set.
Its as easy as that :) #noneedforhaagandhaz
The best bit about this ice cream is that i made it with less sugar so it would compliment the pudding but feel free to add more sweetness. Maple syrup would also go well in the ice cream.
The Cake Itself
Ingredients
- 170g Dates fresh if you can but dried is fine
- 80g Pecans chopped
- 1 tbsp Vanilla extract
- 165g gluten free self raising flour
- 1/2 tsp salt
- 1/4 teaspoon of nutmeg
- 56g softened butter
- 150g soft brown sugar
- 2 large eggs
Method
Preheat the oven to 175c and grease and line a small square baking tin. Soak the dates in boiling water until soft. Combine the flour, salt and nutmeg together in a bowl and set aside. Cream the butter and the sugar together until pale and fluffy. Add the vanilla extract and eggs one at a time beating well after each. Add half the date mix including the water and stir well, then add half of the flour mix and stir well to combine. Add the other half of the date mix and the remainder of the flour to ensure an even mix and that the mixture doesn't split. I am aware I have said mix a bit too much :D
Add the pecan nuts stirring to distribute evenly and the cake is ready to pour in the tin. Bake for 20-25 minutes and check with a skewer that it is cooked in the middle and firm on the top.
The Sticky Toffee Sauce
This sauce is so incredibly easy to make and will taste so heavenly you will wanna pour it on your breakfast the next day! This will make lots and lots of sauce as im a feeder and got some in my freezer for a rainy day but you can half it if you want the correct amount :D
Make this last minute if using with the cake,
Ingredients
225g butter
400g soft brown sugar
300ml heavy cream
1 tablespoon of vanilla extract
Handful of chopped pecans
Method
Melt the butter and the sugar and stir continuously for 3-4 minutes, slowly add the cream whilst on a medium heat and continue to sir until it thickens. Add the vanilla extract and stir in the pecans. And you are ready to rock and roll! Get those loose trousers on and enjoy like no-ones watching :D