2020 KEEN HOME COOK FINALIST: SUE STONEMAN

 

Sticky Toffee Pudding

"My dessert is a family favourite, comforting and made with a tot of local rum.  Delicious to eat any time of the year, not just when it's cold outside."

Ingredients

  • 90g medjool dates

  • half tsp bicarbonate of soda

  • 120 ml boiling water

  • 2 tbsp dark rum

  • 25g unsalted butter, softened

  • 40g golden caster sugar

  • 40g dark muscovado sugar

  • 1 egg

  • 90g plain flour

  • half tsp baking powder

  • Pinch of ground cloves

  • 60g walnuts

 

For the sauce:

  • 115g unsalted butter

  • 75g golden caster sugar

  • 40g dark muscovado sugar

  • 140ml double cream

  • 2 tbsp dark rum

 

  • Extra double cream and walnuts for decoration

Method

1. Pre-heat the oven to 170C. Butter 4 ramekin dishes.

2. Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the base of the dishes and then put them in the freezer while you make the rest of the pudding. Add the rum to the remaining sauce.

3. Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.

4. Beat together the butter, sugars, egg, flour, baking powder, pinch of cloves and salt until light and fluffy.  Then add the dates and their soaking water, walnuts and mix well.

5. Take the dishes out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 25-30 minutes, until firm to the touch, and then take out of the oven.

6. Heat the grill to medium, and poke a few small holes evenly over the surface with a skewer or fork, and then pour over the some more sauce. Put briefly under the grill, keeping an eye on it as it can easily burn. Serve with remainder of the sauce, whipped cream and chopped walnuts.

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