"Sticky Toffee Pudding
with Rum Raisin Sauce
December 12, 2020 by David Ross Leave a Comment (Edit)
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Sticky Toffee Pudding with Rum Raisin Sauce
Sticky Toffee Pudding with Rum Raisin Sauce
The Holiday season is filled with visions of hot buttered rum and decadent desserts. Today we feature a recipe from our friends in the UK with our own style, Sticky Toffee Pudding with Rum Raisin Sauce to celebrate the season and ring in the New Year in style."
Sticky Toffee Pudding with Rum Raisin Sauce
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- Recipe Card
Prep time: 20mins
Cook time: 35mins
Serves or Makes: 12
Recipe Card
ingredients
- 4 cups heavy whipping cream
- 2 cups dark brown sugar
- 1/2 cup butter
- 1/2 cup currants
- 1/3 cup dark rum
- 1 1/2 cups water
- 1 cup chopped, pitted dates
- 2 teaspoon baking soda
- 1 cup butter, softened
- 2/3 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brandy
- 2 tbsp dark molasses
- 2/3 cup chopped candied pineapple
- 1 cup golden raisins
- 2 tbsp chopped candied ginger
- 1 cup chopped walnuts
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/21 teaspoon salt
- whipped cream for garnish
Method
Step 1
Make the Rum Raisin Sauce- Pour the whipping cream into a saucepan over medium heat. Add the brown sugar and butter and bring to the boil. Reduce the heat to a simmer and continue to cook until the sauce is reduced and thickens about 10 minutes. Stir in the rum.
Step 2
Pour half of the sauce into a bowl. This is the sauce we'll pour over the sticky toffee pudding. In the other half of the sauce, stir in the raisins. This is the sauce we'll use to pour over the baked sticky toffee pudding and serve on the side. Cover and refrigerate the two sauces until ready to use.
Step 3
Make the Sticky Toffee Pudding and Serve- Preheat the oven to 350. Spray the mold pan or bundt pan with non-stick spray. Place the flour, baking powder and salt in a bowl and stir to combine.
Step 4
Pour the water in a saucepan and bring to the boil. Stir in the chopped dates and baking soda. Take the saucepan off the heat and stir the mixture. The dates will start to melt and thicken, creating a sticky date paste.
Step 5
In the bowl of a mixer, beat the butter and sugar until it's creamed and fluffy. Add the eggs, vanilla, brandy, and molasses and continue to beat until the mixture is combined. Add the pineapple, raisins, candied ginger and walnuts to the batter and mix again until the batter is combined. With the mixer on low, slowly add the flour mixture and then the date mixture. Continue to mix until all the ingredients are combined.
Step 6
Spoon 1/2 cup of the rum sauce (without the currants), in the bottom of the mold pan. Then pour the batter on top of the rum sauce. Leave about 1" from the top of the pan for the cake to rise. Jiggle the pan so that the batter is evenly distributed. Bake the sticky toffee pudding for 30 minutes. At this point, the pudding is only partially baked. Carefully pour 1 cup of the rum sauce (without the currants), on top of the pudding. Continue to bake the sticky toffee pudding for another 20 minutes, or until it's dark golden brown and a toothpick inserted in the center comes out clean. Remove the pudding from the oven and let it rest on a cookie rack for 5 minutes.
Step 7
Gently run the point of a paring knife around the edge of the mold. Place a cookie rack over the top of the mold and invert, turning the sticky toffee pudding over on top of another cookie rack. Tap the mold and gently release the sticky toffee pudding. Let the pudding cool for 5 minutes before serving.