Rum and Raisin Sticky Toffee Pudding and Clotted Cream
Drum roll for the classic dessert...sticky toffee pudding!! Serve with a cream, butter, sugar, black treacle, golden syrup and rum sauce!
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.jamesmartinchef.co.uk.
Cooking tools:
- Oven
- Square baking tin
- Baking parchment
- Kettle
- Mixing bowl
- Food processor
- Blender
- Hand mixer
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Spoon
- Serving platter
- Pastry brush
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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