Rum and Raisin Sticky Toffee Pudding and Clotted Cream - James Martin Chef
Drum roll for the classic dessert...sticky toffee pudding!! Serve with a cream, butter, sugar, black treacle, golden syrup and rum sauce!
Ingredients
- 50g butter
- 175g demerara sugar
- 1 tbsp golden syrup
- 2 eggs
- 2 tbsp black treacle
- 200g self raising flour
- 200f pitted dates
- 290ml boiling water
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
- 100g raisins soaked in rum
- 100ml double cream
- 50g muscavado sugar
- 50 ml rum
- Clotted Cream
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