Sticky Toffee pudding

This sticky toffee pudding with rum caramel sauce is the ultimate comforting dessert: rich, moist and drenched in a glossy boozy sauce. Perfect for family gatherings, dinner parties or any occasion that calls for a show-stopping sweet treat.

Serves 6–8

Ingredients

150g soft brown sugar

75g unsalted butter, softened

2 free-range eggs

175g dates, seeded

100ml water

50ml dark rum

175g self-raising flour

5g bicarbonate of soda

1g mixed spice

butter + golden caster sugar, for greasing the pudding mould

Chef Tip: The day before, soak the dates in the rum, bicarbonate of soda and water, then cover and leave in the fridge overnight for extra richness.

Rum Caramel Sauce

150g soft brown sugar

150ml thickened cream

75g unsalted butter

50ml dark rum

pinch of sea salt

Method

Preheat the oven to 180°C (fan 170°C). Grease a large pudding mould generously with butter and dust with golden caster sugar so the pudding releases with a beautiful glossy crust.

If you haven’t soaked your dates overnight, add the dates, water and rum to a small saucepan, bring to a simmer for 3–4 minutes until the dates soften, then cool slightly. Blend to a smooth purée.

In a bowl, cream the softened butter, soft brown sugar and mixed spice for about 5 minutes until light and fluffy.
Beat the eggs into the date purée, then slowly add this mixture to the butter and sugar, alternating with spoonfuls of the self-raising flour. Mix on a low speed only until everything is combined — don’t overwork the batter.

Spoon the mixture into the prepared pudding mould, smoothing the top.
Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Allow to rest for 5 minutes before turning out.

To Make the Rum Caramel Sauce

Add the soft brown sugar, cream and butter to a saucepan over medium heat. Stir until smooth and gently bubbling. Simmer for 3–4 minutes to thicken slightly, then remove from the heat and stir in the rum and a pinch of sea salt.

To Serve

Pour warm rum caramel generously over the pudding and serve with double cream, vanilla ice cream or custard.