Date And Toffee Pudding With Caramelised Bananas And The Ultimate Toffee Sauce
Indulge in a decadent treat with this rich and moist sticky toffee pudding topped with caramelized bananas and luscious toffee sauce. The combination of dark rum, dates, and a hint of vanilla creates a flavorful base, while the toffee sauce adds a delightful sweetness to this delightful dessert. Perfect for special occasions or simply when you're craving a comforting and luxurious sweet treat.
— Constant Cookbook
Ingredients
- 150ml/5fl oz dark rum
- 1 vanilla pod
- 250g/9oz chopped dates
- 125g/4½oz butter
- 125g/4½oz soft dark brown sugar
- 3 free-range eggs
- 150g/5½oz plain flour
- 2 tsp bicarbonate of soda
- 2 bananas
- , for dusting demerara sugar
- 175g/6oz demerara sugar
- 1 tbsp golden syrup
- 1 tbsp black treacle
- 170g/5¾oz butter
- 500ml/18fl oz double cream
- pinch salt
Instructions
- In a pan bring the rum, 250ml/9fl oz water and the vanilla seeds to the boil. Place the dates in a bowl, pour the liquid over the dates and leave to soak for an hour.
- Preheat the oven to 180C/350F/Gas 4. Grease and flour 6-8 individual moulds or loaf tins (depending on how many people you are serving).
- Cream the butter and the soft dark brown sugar with an electric hand-whisk in a bowl. Add the eggs one at a time, beating between each addition. Sift in the flour and bicarbonate of soda. Mix and then fold in the date and rum mixture.
- Spoon the mixture into the prepared cake tins and bake in the oven for 12-15 minutes, or until just firm to the touch. Once cooked, remove from the oven and place on a wire rack to cool.
- For the toffee sauce, put the sugar, syrup, treacle and butter into a pan and bring to the boil. Turn down the heat and cook, without stirring, until all the sugar crystals have dissolved and you have a deep-brown caramel. Meanwhile, gently warm the cream in a saucepan. Remove the caramel from the heat and carefully add one-third of the cream. Once the bubbling has subsided, whisk in the remaining cream. Add a pinch of salt and pass through a fine sieve. Set aside until needed.
- Fan the banana slices into circles on top of the cooked puddings. Dust with demerara sugar and caramelise with a cooksâ blowtorch (alternatively place the puddings under a very hot grill). Set aside for a few minutes to allow the sugar to cool and set, then serve with the toffee sauce.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 6-8
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