Best Sticky Toffee Pudding Recipe Anyone Can Make | Chef Joshua Weissman

Ingredients

• 1 cup (155g) pitted dates, roughly chopped
• 1 cup (240mL) water, boiling
• ½ tsp (2g) baking soda
• 1.5 cups (225g) all-purpose flour
• ¼ tsp (~1g) baking powder
• ¾ tsp (4g) fine sea salt
• ½ tsp (~1g) nutmeg, freshly grated
• 6 Tbsp (84g) unsalted butter, softened, plus more for greasing
• ¾ cup (150g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 tsp (12g) vanilla bean paste (or vanilla extract)
• 1 cup (200g) light brown sugar, packed
• ½ cup (112g) unsalted butter
• ⅓ cup (80mL) Lyles Golden Syrup (or light corn syrup)
• 2 Tbsp (30mL) Lyles Treacle Syrup (or molasses)
• 2 cups (480mL) heavy whipping cream
• 1 tsp (6g) vanilla bean paste (or vanilla extract)
• Generous pinch of fine sea salt
• Cake
• Toffee Sauce
• Vanilla bean ice cream