Sticky toffee pudding with vanilla ice-cream

Martin Wishart

Celebrity chef

Saturday 17 November 2012

This week's recipe comes courtesy of Rikki Preston, the head pastry chef of all my restaurants.

The crowning ice-cream wrapped in medjool dates is a technically tricky flourish. Photograph: Alan Donaldson

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Martin Wishart

Sticky toffee pudding is always a delight but this version takes it to a new level altogether. Much of the flavour comes from the fresh medjool dates – the largest and sweetest available – we use in the sponge, though dried ones work well too.

The puddings, which deliver a delectable combination of flavours and light, melt-in-the-mouth textures, are ideal for a Christmas or New Year dinner party since they freeze well. Simply defrost the sponge, make a fresh batch of sauce (the amounts here are enough for six people), pour it over the pudding and reheat.STICKY TOFFEE PUDDING WITH VANILLA ICE-CREAMMakes about 15 portionsSPONGE270g brown sugar180g unsalted butter360g self-raising flour20g bicarbonate of soda6 whole eggs270g fresh chopped medjool dates150ml espresso coffeePlace the sugar and butter in a bowl and whisk until the mixture is pale and creamy, then sieve the flour and bicarbonate of soda together.Add the eggs to the butter mixture and whisk together, then add the flour and bicarbonate of soda, beating until the mixture is completely smooth. Add the dates and coffee to the mixture and beat in until fully incorporated.Lightly butter the inside of six large pudding moulds or ramekins measuring 8cm x 5cm. Place the mixture into a piping bag and pipe the mixture into each mould until half full. Place the remaining sponge mix in the freezer.SAUCE150g brown sugar150g golden syrup150g unsalted butter200ml double creamPlace all the ingredients in a pan, bring to a simmer and stir until the sauce is sticky enough to coat the back of a spoon.COOKING AND SERVING6 medjool dates6 scoops of vanilla ice-cream set firm in the freezerRemove the stones from the dates and place each date between two sheets of clingfilm. Using a rolling pin, gently roll the dates into thin circles large enough to wrap the ball of ice-cream with. Remove the top layer of clingfilm and place a scoop of ice-cream in the centre of each date. Pull the edges of each date together to create a ball then store in the freezer until ready to serve.Set the oven to 180C/gas mark 4. Place the puddings in a deep oven tray and add hot water to the tray until it reaches halfway up the moulds. Cook in the oven for 35-45 minutes until the sponges are firm and cooked through.Remove the puddings from the moulds while hot. Pour a couple of spoonfuls of sauce over the top and serve warm with a ball of date-wrapped ice-cream.WINE MATCHRoyal Tokaji, 5 Puttonyos, 2007, Wine Company, Hungary (Alexander Wines, £28.80)An appropriately sticky wine with a bouquet of orange peel and flowers leading to flavours of confit exotic fruits, honeycomb and orange.The Honours, 58a North Castle Street, Edinburgh. Visit www.thehonours.co.uk or call 0131 220 2513.

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Sticky toffee pudding with vanilla ice-cream

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