Malt vinegar sticky toffee pudding with clotted cream ice cream
Tommy Banks reimagines the classic British pud with his rich, deeply satisfying sticky toffee pudding – taken to new heights using Sarson’s malt vinegar. The vinegar cuts through the sweetness of the toffee sauce, adding complexity and balance to every bite. Paired with a silky clotted cream ice cream, this is a nostalgic dessert with a refined, modern edge.
Ingredients
Metric
Imperial
Clotted cream ice cream
- 300ml of milk
- 4 egg yolks
- 120ml of double cream
- 100g of caster sugar
- 160g of clotted cream
Sticky toffee pudding
- 100g of dates, chopped
- 1/2 tsp vanilla paste
- 80ml of water
- 40g of unsalted butter
- 60g of Demerara sugar
- 1 medium egg
- 1 tsp black treacle
- 80g of self-raising flour
- 1/2 tsp bicarbonate of soda
Malt vinegar sticky toffee sauce
- 150g of soft light brown sugar
- 40g of unsalted butter
- 200ml of double cream
- 30g of black treacle
- 1/2 tsp salt
- 2 tsp Sarson's Malt Vinegar
Equipment
- Individual pudding basins 4
- Ice cream maker
Method
To make the clotted cream ice cream, combine all ingredients, except the clotted cream, in a saucepan and cook gently, stirring constantly, until the mixture reaches 83ºC and thickens slightly (a classic crème anglaise consistency)
- 300ml of milk
- 4 egg yolks
- 120ml of double cream
- 100g of caster sugar
Cover and chill overnight in the fridge
The next day, combine the anglaise with the clotted cream in a blender and blend until smooth. Transfer to an ice-cream machine and churn until set to the desired consistency. Freeze until needed
- 160g of clotted cream
Pre-heat the oven to 200ºC (180ºC fan). In a small pan, simmer the dates with vanilla paste and water until softened
- 100g of dates, chopped
- 1/2 tsp vanilla paste
- 80ml of water
Meanwhile, in a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg, followed by the black treacle
- 40g of unsalted butter
- 60g of Demerara sugar
- 1 medium egg
- 1 tsp black treacle
Fold in the flour and bicarbonate of soda then stir in the softened date mixture
- 80g of self-raising flour
- 1/2 tsp bicarbonate of soda
Divide the batter into moulds, about 100g per portion. Bake for 25 minutes, or until a skewer inserted into the centre comes out clean
Next make the malt vinegar sticky toffee sauce. In a saucepan, combine the sugar, butter and half the double cream. Bring to a simmer and stir until the sugar has fully dissolved
- 150g of soft light brown sugar
- 40g of unsalted butter
- 100ml of double cream
Add the black treacle and salt, and continue to simmer for 2 minutes until the mixture begins to thicken. Remove from heat and stir in the remaining cream. Stir in the vinegar, then adjust salt and vinegar to taste
- 30g of black treacle
- 1/2 tsp salt
- 100ml of double cream
- 2 tsp Sarson's Malt Vinegar
To serve, warm the sticky toffee pudding in a pan (or microwave, although not in metal moulds!). Warm the sticky toffee sauce up separately
Pour a generous portion of sauce over the warm sticky toffee pudding and finish with a rocher (or scoop) of clotted cream ice cream
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