Dates are one of my kid’s favorite things to eat. They have a date literally every morning before breakfast. When we are out west during the summer months it is one of their highlights about going to the farmer’s markets because they usually have multiple local farmers with different varieties of dates giving out samples. My favorite is the medjool because they seem to be the sweetest but they are all good in my opinion. This recipe is basically a date cake with caramel sauce and salted caramel ice cream. It is amazing to say the least. Here is the recipe I hope you enjoy it!
Recipe Ingredients
Sticky toffee pudding
1 cup fresh medjool dates, pitted
1/2 cup warm water
3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
¼ teaspoon fine sea salt
⅓ cup plus 1 teaspoon Demerara sugar
⅓ cup plus 1 teaspoon dark brown sugar
2 eggs
¾ cup plus 2 tablespoons flour
1 teaspoon vanilla paste
Patron Caramel sauce
4 oz butter
8 oz brown sugar
4 oz of xo patron café
6 oz of cream
Salted Caramel Ice Cream see recipe
Recipe Instructions
How to make sticky toffee pudding,
Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible). Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
How to make caramel Sauce
Simply place brown sugar and butter in a small pot and turn on medium heat. Cook until sugar and butter are melted. Then add the patron and flambé. Let all the alcohol cook off and then add the cream. Whisk until all is combined, cook for 1-3 minutes until you have the desired thickness and turn off the heat. Set aside.
You can take half of the sauce and pour on the top of the pudding. Place the cake under the broiler and let it broil until it starts to bubble. Take out and slice individual pieces.
To Finish,
Place a piece of cake on the plate. Take a scoop of salted caramel ice cream and place next to it. Spoon some of the extra sauce on top. Serve and enjoy this delicious dessert!
