Try This Sticky Toffee Sauce Over Ice Cream Or Dessert Bars Food

STICKY TOFFEE SAUCE - NIGELLA LAWSON

Steps:

• Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
• Let the mixture bubble for a couple of minutes before carefully adding the cream.
• Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
• Serve with a couple of scoops of vanilla ice cream.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
• Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
• Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
• Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
• Meanwhile make the sauce:.
• Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
• Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.

EASY STICKY-TOFFEE DESSERT

Steps:

• Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
• Combine the sugar with the flour in a large bowl.
• Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
• Fold in the dates then scrape into the prepared baking dish.
• *Don't worry if it doesn't look very full: it will do by the time it cooks*.
• Sprinkle the sugar for the sauce over the batter and dot with the butter.
• Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
• Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
• The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
• Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.