Sticky stormy pudding
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Sticky stormy pudding
A classic sticky toffee pudding updated with the signature flavours of a Dark and Stormy cocktail; dark rum and spicy stem ginger
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
623Kcal
Fat
32gr
Saturates
19gr
Carbs
74gr
Sugars
57gr
Fibre
2gr
Protein
6gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the ginger toffee puddings
- 175g dates, stoned and chopped
- 1 tsp bicarbonate of soda
- 65g soft salted butter, plus extra to grease
- 85g dark brown sugar
- 2 tbsp black treacle
- 2 large eggs
- 125g self-raising flour, plus extra to dust
- 1 tsp vanilla extract
- 60g stem ginger, chopped, plus 1 tbsp syrup from the jar
For the rum toffee sauce
- 65g salted butter
- 125g dark brown sugar
- 1 tbsp black treacle
- 125ml double cream
- 3 tbsp dark rum
Step by step
Get ahead
The sponge puddings can be frozen; reheat in the microwave until piping hot.
- Put the dates in a heatproof bowl with the bicarbonate of soda. Pour over 150ml of boiling water and leave to stand for 30 minutes. Once softened and cool, crush the dates with the back of a fork.
- Preheat the oven to 180°C, fan 160°C, gas 4 and butter and flour 6 small pudding moulds. Cream together the butter, brown sugar and treacle until well combined. Add the eggs one at a time, beating well between each addition. Fold through the flour, being careful not to overmix the batter, then fold through the dates, vanilla, stem ginger pieces and syrup. Divide the mixture between the 6 pudding basins and place on a baking tray. Bake for 25-30 minutes, until risen and cooked through.
- Meanwhile, make the rum toffee sauce. Put the butter, sugar and treacle in a pan and stir over a gentle heat, until the butter has melted and the sugar dissolved. Bring to a simmer; add the cream and rum. Simmer until you have a thick pourable sauce.
- Turn the puddings out onto serving plates. Pour over the rum sauce to serve.
