Rum and ginger sticky toffee pudding - The Field
Philippa Davis' rum and ginger sticky toffee pudding puts a boozy twist on a classic and is guaranteed to be met with delight
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.thefield.co.uk.
Ingredients
- 160g salted butter, plus a little extra for greasing the dish
- 110g soft light brown sugar
- 60g dark muscovado sugar
- 200ml double cream
- 30ml dark rum
- 175g destoned dates, finely chopped
- ¾ tsp bicarbonate of soda
- 250ml boiling water
- 50ml rum
- 80g softened butter
- 80 g golden caster sugar
- 80g dark muscovado sugar
- 2 eggs, lightly beaten
- 180g self-raising flour
- 3 tsp ground ginger
- 80g stem ginger, finely chopped
- To serve, whipped cream or custard
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