Sticky Toffee Pudding – our most requested from our sweet menu!

by Martina on December 9, 2013

85g unsalted butter, softened plus extra for greasing

225g dates, pitted and coarsely chopped

100ml dark rum

175g plain flour

1tsp baking powder

1tsp bread soda

150g dark brown sugar

2 large eggs

FOR THE SAUCE

300ml double cream

200g dark brown sugar

60g unsalted butter

50ml dark rum

1.  Preheat the oven to 180C or gas 4.  Grease 6 x 200ml individual pudding moulds.

2.  Put the dates, rum and 100ml boiling water into a small pan and bring to the boil, simmer for about 5 minutes. Set aside to cool.

3.  Sift the flour, baking powder, bread soda and a pinch of salt into a bowl and mix well.  In another bowl, cream the butter and sugar together for about 2 minutes.  Add the eggs, one at a time, mixing well each time.  Alternate adding a little of the flour mixture and dates into the creamed mixture, whisking well after each addition.  Spoon the mixure between the bowls.  Bake for around 15 minutes.  Cool for 5 minutes before turning out onto a wire rack.

4.  To make the sauce, put the cream, sugar and butter into a pan and bring to the boil.  Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thick.  Pour over the puddings and serve immediately.

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