Sticky Toffee Pudding


85g softened unsalted butter, plus extra for greasing
225g soft medjool dates, pitted and coarsely chopped
100ml dark rum or brandy
175g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150g dark muscovado sugar
2 large eggs


300ml double cream
200g dark muscovado sugar
60g unsalted butter
50ml dark rum or brand

 From: Delicious Food Magazine

  • Put dates, rum and 100ml boiling water into a small pan and bring to boil, then simmer for about 5 minutes, stirring occasionally until dates are soft. Set aside to cool
  • Beat the softened butter and sugar with an electric hand whisk until creamy, add the eggs, one at a time, mixing well after each addition
  • Sift flour, baking powder and bicarbonate of soda, mixing well. Add flour mixture and dates alternately, adding a little at a time. Spoon evenly between 7 or 8 buttered ramekin dishes
  • Bake for 15 – 20 minutes at 180 C/fan 160c/gas 4 or until a skewer inserted into the centre of each pudding comes out clean.  Cool for five minutes before turning out onto a wire rack
  • For the sauce, put the cream, sugar and butter into a pan and bring slowly to the boil. Cook for 3 minutes then stir in brandy or rum until sauce has thickened. Pour over the warm puddings and serve immediately.