Description
A rich and moist sticky toffee pudding infused with rum-soaked raisins and finished with a luscious toffee sauce. This dessert is a bold twist on the classic sticky toffee pudding, combining the sweetness of dates and brown sugar with the depth of dark rum.
Ingredients
Pudding
- 1 cup raisins
- 1/2 cup dark rum
- 200g dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- 115g unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 1/4 cups self-raising flour
- 1 tsp vanilla extract
Toffee Sauce
- 115g unsalted butter
- 1 cup brown sugar
- 150ml heavy cream
- 2 tbsp golden syrup
Instructions
- Soak Raisins: Place the raisins in a bowl and cover with the dark rum. Allow them to soak for at least 30 minutes to infuse the flavor.
- Prepare Date Mixture: Combine the chopped dates with baking soda in a heatproof bowl, then pour the boiling water over them. Stir and let it cool slightly to soften the dates while activating the baking soda for leavening.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and brown sugar together until the mixture becomes pale and fluffy, which helps to incorporate air for a lighter pudding texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, ensuring each addition is fully incorporated before adding the next.
- Combine Mixtures: Stir the cooled date mixture and the rum-soaked raisins into the creamed butter and sugar mixture, mixing thoroughly to distribute the flavors.
- Fold in Flour: Gently fold in the self-raising flour until just combined to maintain a tender crumb.
- Bake: Pour the batter into a greased baking dish. Bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean.
- Make Toffee Sauce: While the pudding bakes, combine unsalted butter, brown sugar, heavy cream, and golden syrup in a saucepan. Simmer gently, stirring continuously until the sauce is thick and glossy.
- Serve: Once baked, pour the warm toffee sauce over the pudding. Serve the sticky toffee pudding warm, optionally accompanied by cream or custard.
Notes
- Alcohol can be omitted if preferred by soaking raisins in warm water or juice instead.
- Best served warm with cream or custard to complement the rich flavors.
- Ensure not to overmix the batter after adding flour to keep the pudding light and tender.
- Leftovers can be refrigerated and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
