Flourless Sticky Toffee with Hot Cross Bun Ice Cream

 
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Here's some inspiration for your Easter Sunday lunch - the ice cream will blow your mind!

Flourless Sticky Toffee Pudding with Hot Cross Bun Ice Cream & Salted Caramel

Serves 8 Hot Cross Bun Ice Cream

4 Hot cross buns

4 egg yolks

300ml double cream

100g caster sugar

1 vanilla pod

300ml whole milk

Grated nutmeg

1 cinnamon stick (or 1tsp cinnamon)

1tbsp Amaretto (optional)

100g sultanas

METHOD

Cut and scrape the vanilla pod and put the tiny seeds in a pan, with the pod, and the cream & sugar. Add a cinnamon stick and some grated nutmeg. Bring to the boil and turn off the heat. Set aside for 30 minutes.

Break the hot cross buns into tiny pieces and toast in the oven until golden.

With an electric hand whisk, whisk together the egg yolks and sugar until pale and creamy. Bring the cream and milk back to the boil and pour into the egg mixture, whilst still whisking. Then put everything back over the heat and, on a gentle heat, heat the mixture, stirring until thick.

When cool, remove the vanilla pods, add the hot cross bun pieces and the sultanas and churn in your ice cream machine.

Salted Caramel sauce

100g unsalted butter

250g soft brown sugar

300g golden syrup

240ml double cream

2tsp sea salt

METHOD

Stir the butter, sugar and golden syrup in a pan over a low heat for 10 minutes until the sugar melts. Stir in the double cream and the salt. You can make this in advance and reheat.

Flourless Sticky Toffee Pudding

200g soft brown sugar

3 eggs

125ml olive oil

200g chopped, pitted dates

125ml hot water

½ tsp cinnamon

½ tsp mace

½ tsp ground cloves

150g ground almonds

1tsp bicarbonate of soda

1 tsp salt

METHOD

Soak the dates in the water with the spices.

Beat the eggs, sugar & olive oil for 3 minutes in a blender.

Weigh the ground almonds, spices, bicarbonate of soda and salt into a bowl.

Blend ground almonds into the egg mixture. Then add the date mixture – don’t over blend the dates, I like to keep them chunky.

Heat oven to 170c. Butter and flour the pudding moulds. Fill the moulds, leaving about 2cm at the top for them to rise. If you don’t have dariole (pudding) moulds, you can just bake this in a cake tin and serve in slices. If individual moulds, bake for 15 minutes until it’s coming away at the edges. It’s a a very moist cake, so don’t worry if you think you’ve overcooked it.

You can make it in advance and gently reheat it, or serve it fresh with the caramel sauce poured over, and the ice cream on top.