comforting and indulgent, these dinky little puddings are soft and moist with a silky toffee sauce and a boozy kick of rum. They are super quick to bake and freeze brilliantly.
recipe makes 8 darioles or 2 mini bundt tin trays
ingredients for the puds
220g stoned, finely chopped dates
40g chopped sultanas
4 tbsp dark rum
2 tsp vanilla essence
1/2 tsp bicarbonate of soda.
100ml boiling water
100g softened salted butter
140g muscavado sugar
2 tbsp dark treacle
180g self raising flour
1 tsp bicarbonate of soda
ingredients for the sauce
180g muscavado sugar
160ml double cream
1 tbsp black treacle
30ml dark navy rum
Method for puds
preheat your oven to 180c
butter your dariole moulds or mini bundt tin then coat in flour, tap the excess away and set aside.
Chop dates and sultanas finely and add to a jug with 4 tbsp rum, 1/2 a tsp of bicarbonate of soda and 100ml boiling water, mix and allow to soak.
Whisk together sugar and butter until creamy but grainy. add treacle and whisk again.
Add eggs one at a time whisking until incorporated and foamy.
Mash your date mixture. it should be sludgy looking. if not just use a hand held blender and whizz a little.
Add date mixture to the bowl with the eggs butter and sugar and mix well.
Add flour and 1 tsp of bicarbonate of soda and mix thoroughly.
Spoon into darioles or bundt tins leaving at least 5cm room to rise.
*if you're cooking in darioles 20 minutes on 180c
*if you're cooking in mini bundt tins 15 mins on 180c
Test with an inserted skewer. (it should come out clean)
Turn out and allow to cool on a wire rack while you make the sauce.
Method for sauce.
add sugar and rum to a saucepan and gently heat until all the sugar grains have dissolved, now add treacle, mix and turn up the heat to a rolling boil for 5 mins.
stir in butter, heat to a boil again then turn off heat and stir in cream.
Now slather your puds in sauce and serve with fresh cream.
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