Sticky Toffee Pudding Rum Liqueur (200ml)

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Put the dates in a mixing bowl with the water. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir through the vanilla and set aside. Butter a 1.2 litre ovenproof dish and set aside. Heat the oven to 170°C/fan 150°C/gas 3. In a standing mixer bowl, or in a large bowl (and using a hand mixer), you will beat the butter and granulated sugar until fluffy. Then, you will beat in the eggs and vanilla. NOTE: Here, you may see things looking a bit clumpy – that’s normal! Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior. 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. 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.

Step 3 Add remaining ingredients to the soaked fruit and mix well. Spoon into the prepared basin, pressing down to level. Place the pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over again and tie to make a handle. You will find ingredients such as dates, boiling water, bicarbonate soda (baking soda), sugar, butter, flour, vanilla and sometimes treacle is featured too. Heat the oven to 160°C fan/gas 4. For the base/topping, rub the butter over the lined tin base. Mix the sugars and sprinkle them over the butter. Arrange the pineapple rings over the top, then set aside. If you’re not using milk in the sponge, reserve 100ml of the pineapple juice. If you follow me on Istagram, then you know that all this week I am sharing manly desserts in honor of Father’s Day this weekend.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.

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 While the pudding is baking in the oven, prepare the toffee rum sauce. Add the coconut milk, dairy free butter and sugar in a medium sized saucepan and bring to the boil while stirring. (picture 9-10) 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. Fluffy treacle and date sponge topped with a lusciously rich toffee sauce. One of my absolute favourite desserts of all time.Make-Ahead: Do not add half of the toffee to the pan, and instead bake the cake on its own. While it is still hot, poke holes in the cake and drizzle half of the toffee over. When it is cooled, cover the pudding with plastic wrap. Store the rest of the toffee in an air tight container in the refrigerator.