STICKY TOFFEE PUDDING RECIPE WITH BAILEYS SALTED CARAMEL SAUCE

STICKY TOFFEE PUDDING RECIPE WITH BAILEYS SALTED CARAMEL SAUCE

  • MAKE IT IN:

    50 minutes

  • SHARE WITH FRIENDS:

    Serves 6

  • SERVE IN:

    Bowl

  • ALCOHOL:

    0.5 standard drinks per serve

Ingredients:

  • 950mL heavy cream
  • 180mL Baileys Original Irish Cream Liqueur
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  • 1 tablespoon vanilla extract
  • 3⁄4 cup light brown sugar
  • 12 egg yolks

Topping

  • 1⁄4cup brown sugar
  • 1⁄4cup white sugar

For the Baileys salted caramel sauce

  • 200g unsalted butter, chopped plus extra for greasing
  • 250ml double cream
  • 350g dark muscovado sugar
  • 2 tbsps Baileys Original Irish Cream Liqueur
  • 1 tsp flaked sea salt

Mix It Up

  1. Heat oven to 180C/160C fan. Lightly grease a 20cm square cake tin and line with baking paper.
  2. Place the dates in a bowl and pour 80ml boiling water over them. Set aside for 10 minutes or until the water is absorbed.
  3. Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well after adding each.
  4. Sift the flour and baking powder over and then add the milk and soaked dates.
  5. Stir well until combined, then spoon into the prepared tin and bake for 40 minutes, or until a skewer comes out clean. Remove from the oven and set aside while you prepare the sauce.
  6. Place all the sauce ingredients in a heavy-based frying pan. Cook over a low heat until the sugar dissolves. Increase the heat to medium and simmer rapidly for 5 minutes or until thick and dark.
  7. Serve the pudding warm with the sauce poured over.