Sticky toffee pudding is such a classic pub pud – it’s a bit naughty, but very satisfying, and Tom’s treacley toffee sauce guarantees you’ll want an extra helping.
Ingredients :
- 150ml Rhum foncé
- 1 Gousse de vanille
- 250 gr Dates hachées
- 125gr Beurre ramoli
- 125gr Cassonade corsée
- 3 Oeufs
- 150gr Farine
- 2 cs Bicarbonate de soude
Pour la sauce toffee :
- 175gr Cassonade
- 1cs Golden Syrup
- 1cs Black Treacle
- 170gr Beurre
- 500ml Crème entière
- Pincée de sel
Mode opératoire :
Dans une casserole, faire bouillir le rhum, 250ml d’eau et les graines de la gousse de vanille. Placer les dates hachées dans un bol et verser ce mélange dessus.
Ingredients
-
- 150ml/5fl oz dark rum
- 1 vanilla pod, split in half and the seeds scraped out
- 250g/9oz chopped dates
- 125g/4½oz butter, softened, plus extra for greasing
- 125g/4½oz soft dark brown sugar
- 3 free-range eggs
- 150g/5½oz plain flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 2 bananas, peeled and thinly sliced
- demerara sugar, for dusting
- For the toffee sauce
-
- 175g/6oz demerara sugar
- 1 tbsp golden syrup
- 1 tbsp black treacle
- 170g/5¾oz butter
- 500ml/18fl oz double cream
- pinch salt
Preparation method
- In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour.
- Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving).
- Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture.
- Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool.
- For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed.
- Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooks’ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce.