Tom Kerridge's Sticky Toffee Puddings Recipe | Food Network UK
Tom Kerridge's sticky toffee puddings are made extra special with a salted caramel sauce and a big scoop of vanilla ice cream served alongside.
Ingredients
- For the Puddings:
- 150g pitted Medjool dates, chopped
- 1 tsp bicarbonate of soda
- 100ml boiling water
- 50ml dark rum
- 80g beef suet
- 100g light brown sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 175g self raising flour
- 50ml whole milk
- 1 tbsp melted butter for greasing
- For the Salted Caramel Sauce:
- 200g caster sugar
- 85g butter
- 250ml double cream
- 1/2 tsp sea salt flakes
- To Serve:
- Vanilla ice cream
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