Seema Pankhania's Spiced Rum Sticky Toffee Pudding Recipe | Craveable
The iconic sticky toffee pudding gets an upgrade in this recipe from Seema Pankhania, that infuses the sponge with spiced dark rum to complement the spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 250g whole medjool dates (approx. 16–18 dates, weighed with seeds)
- 3 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp grated ginger
- 100ml dark rum, plus more for serving or water
- 85g butter, softened
- 200g dark brown sugar
- 2 eggs
- 2 tbsp black treacle (molasses) or honey or golden syrup
- 100ml milk
- 175g plain flour
- ½ tsp salt
- 1 tsp baking powder
- 100g butter, cut into pieces
- 300ml double cream
- vanilla ice cream
- cream or custard
- 50g butter, to reheat (optional)
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