Two great desserts in one.

Ingredients

  • For the Pudding:
  • 150g butter
  • 1 tblsp golden syrup
  • 2 tblsp black treacle
  • 2 eggs
  • 200g self-raising flour
  • 175g light muscovado sugar
  • 1 tsp vanilla extract
  • 175g chopped dried dates
  • 1 tblsp bicarbonate soda
  • For the Toffee Sauce:
  • 100g unsalted butter
  • 150g dark muscovado sugar
  • 3 tblsp golden syrup
  • 150ml double cream
  • 1 tsp vanilla extract
  • Generous pinch sea salt
  • To Finish, the Baked Alaska:
  • 500ml Murphy's Sea Salt Ice Cream
  • 8 egg whites
  • 200g caster sugar

Method

  • Heat the oven to 200°C.
  • Prepare 12 individual pudding moulds by lining them with clingfilm, letting some of the clingfilm hang over the sides.
  • To make the sticky toffee pudding, line a 23cm cake tin with parchment paper. Blend the butter and sugar together in a food mixer using a fast speed. Add the golden syrup, treacle, eggs and vanilla slowly and continue to mix. When this is done turn down the mixer to a slow speed and add the flour. When this is mixed well turn the mixer off.
  • Boil 300ml of water in a pan with the dates. After boiling for a few minutes add the bicarbonate of soda. Be careful as this mixture will foam up. Add this to the flour mixture when it is still hot. Combine the two and then pour into the prepared cake tin. Bake for 45 minutes, or until firm and slightly springy to the touch.
  • Meanwhile, make the toffee sauce, melt the butter, sugar and golden syrup together in a small pan until the sugar as dissolved. Add the cream, vanilla extract and salt and bring to a steady simmer for 3 minutes until the toffee sauce has nicely thickened. Remove from the heat and leave to cool.
  • When the sticky toffee pudding is cooked, remove from the cake tin and transfer to a wire rack to cool completely. Using a 5cm (or same size as your pudding moulds) cutter, stamp out 8-12 discs from the cooled sticky toffee pudding, each one should be about 2.5cm high. Fill the pudding moulds with ice cream, make sure to push it down tight so there are no gaps, then place the pudding discs ontop of each mould and push down and cover with cling film. Place them in the freezer for about an hour to set.
  • Whisk the egg whites in a large bowl until they are almost stiff peaks. Add the sugar, a tablespoon at a time, whisking until stiff and shiny after each addition.
  • Take the sticky toffee pudding and ice cream topped discs out of the freezer and out of the moulds. Spread over the meringue with a palette knife or fill a piping bag fitted with a 1.5cm plain nozzle with meringue and start to pipe from the until each sticky toffee pudding and ice-cream topped disc is completely covered. Alternatively just use a palette knife to spread on the meringue. Using a blowtorch, cook the meringue until golden brown but the ice cream is still frozen in the middle. This can also be done in a preheated oven 220°C for 6-8 minutes but I find it works best with the blowtorch.
  • To serve, carefully lift the baked Alaskas off the baking sheet with a fish slice and put on plates. Drizzle around the rest of sauce to serve.