Spiced Rum Sticky Toffee Pudding - Penguin Books Australia
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 flavours of ginger, cinnamon, and molasses.
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 www.penguin.com.au.
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 of custard
- 50g butter, to reheat (optional)
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