Sticky Toffee Pudding Rum Liqueur (200ml)

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Add the 1 cup of almond milk to a medium sized sauce pan with the dates, bring to the boil and simmer for 8-10 minutes stirring all the while. During the given time the dates will have softened with most of the liquid absorbed. (picture 2) Add the dates and their soaking water and stir briefly to combine, then pour into the prepared dish. Bake the pudding in the oven for 25-30 minutes, or until it is springy to the touch and slightly shrinking away from the sides.

Hidden Britain is a BBC Travel series that uncovers the most wonderful and curious of what Britain has to offer, by exploring quirky customs, feasting on unusual foods and unearthing mysteries from the past and present.Step 5 If serving immediately, allow to sit for 5min. Carefully remove lid and invert on to a cake stand or serving plate. Peel off baking parchment and serve. If storing, cool completely. Wrap basin (still with its foil lid), tightly in clingfilm, followed by a further layer of foil. Store in a cool, dark place to mature for up to 6 weeks. Pour half of the toffee mixture into the greased base of the baking dish. Place the dish in the freezer, and set the other half aside. The Hairy Bikers say: There’s nothing better than a bowlful of this greatest of Cumbrian classics on a rainy winter Sunday. It warms you up and cheers you up. And it’s a great recipe for when you’re entertaining friends and family, as you can get it all prepared in advance then heat it through when you’re ready to eat. I thought the butter rum sauce tasted really boozy and almost bitter by itself. At first I thought I might have a recipe fail on my hands. But, along with the cake, it all came together. However, if you’re not always a fan of really boozy desserts, you could always omit or reduce the amount of rum, or try using this salted caramel sauce instead.

Preheat the oven to 180°C, fan 160°C, gas 4 and butter and flour 6 small pudding moulds. Cream together the butter, brown sugar and treacle until well combined. Add the eggs one at a time, beating well between each addition. Fold through the flour, being careful not to overmix the batter, then fold through the dates, vanilla, stem ginger pieces and syrup. Divide the mixture between the 6 pudding basins and place on a baking tray. Bake for 25-30 minutes, until risen and cooked through. I sliced it into 6 big slices, but you could easily slice it into 8 pieces. Do you have to include the sauce? Put the 50g of butter and the sugars in a bowl and beat with an electric beater until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition. Fold in the rest of the flour. While the pudding is baking, make the sauce. Tip the butter, treacle, vanilla, sugar and cream into a saucepan and cook over a medium heat for 4–5 minutes, stirring, until the sugar dissolves. Increase the heat to high and bubble for 3 minutes, then whisk in a pinch of salt and the rum. Step 5Add half of the flour mixture into the standing mixer bowl, followed by the date mixture. Next, add the other half of the flour mixture and mix. (You want to avoid overmixing here, so make sure you watch closely and turn the mixer off as soon as you see the ingredients totally blended.) Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year. I think I am officially addicted to your recipes.. This is the second one I have tried in two days and I can’t tell you how awesome it is!! I took it to a get together and everyone was just raving about it!! There wasn’t a single person who didn’t ask for the recipe!! Best part was no one could tell there are dates in the pudding as one of my friends is not a big fan of them and wouldn’t have touched it if she had known the recipe calls for dates!! Store any leftovers in an air tight container for 3-4 days away from heat and direct sunlight (DON'T refrigerate) or freeze any leftovers

Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along. Where is the best place in the world for dessert? Is it Japan, with its sweet mochi rice dumplings, matcha-flavoured ice cream and agar jelly anmitsu? Or is it Italy, with its coffee-soaked tiramisu and shell-shaped cannoli? How about France, with its creme brulee, choux profiteroles and tarte tatin? No. No. And no. When you think of gluten free flour, you think of the density or dryness. No, not in this recipe which why I'm so excited for you all to make this as well. Step 1 Put the dried fruit into a medium non-metallic bowl. Mix in the lemon zest. Pour in the hot tea and rum. Mix, cover and leave to soak overnight at room temperature.

If you like the Dark and Stormy cocktail, then you’ll love this Sticky Toffee Pudding!  The classic British dessert gets an upgrade with spicy ginger and dark, tropical rum.  Top these melt-in-your-mouth moist cakes with an easy butter rum sauce for an unforgettably boozy treat!

Fluffy treacle and date sponge topped with a lusciously rich toffee sauce. One of my absolute favourite desserts of all time. When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour. Then add the remaining bit of flour to the food processor and mix until everything is smooth and evenly combined. (picture 6-7) That's all very nice, but I much prefer it when it's clearly been baked in a big batch, scooped up with a serving spoon, plonked in a bowl and almost drowned in custard. You know, the old-fashioned way, like our grandparents served it.

Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean. Freezing: Separate the pudding into individual servings and wrap each serving tightly with plastic wrap and place in a freezer-safe resealable bag for up to 3 months. To Reheat the Toffee Sauce: Warm over low heat on the stove or in the microwave in 30-second bursts on 50% power. Be sure to stir frequently to keep the sauce from evaporating or burning. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. This recipe created an incredibly moist, sweet sponge, with perfect caramelization on the edges that was so satisfying to eat. The toffee sauce was perfect and my dinner guests were scraping every crumb and drip off their plate once they were finished eating. If you are curious to try an English pudding and aren’t sure what to expect, you can make this and just expect a lot of smiles, compliments, and satisfied mouths. Thanks for sharing this recipe it was amazing. Will 100% make this again.Dates: You want dates that are pitted for convenience. Medjool dates are juicy and supersozed but very expensive so just grab a bag of regular pitted dates. MORE DECADENT HOLIDAY DESSERT RECIPES Chocolate Chip Pumpkin Cream Cheese Bread Easy Cinnamon Rolls (in 1 Hour!) Gooey Monkey Bread Bread Pudding There’s no way you’re leaving the table without having two servings of this ultimate British dessert. Jump to: Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm. So, I raised my spoon, loosened a notch from my belt and, in the name of research, saluted this contentious, if enigmatic, prince of puddings.