Britain x Caribbean

Rum ginger sticky toffee pudding

A British pudding that took a sunny holiday and came back with rum.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

75 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

594kcalsame

7 gproteinsame

3 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Dates200 g, pitted and chopped

Water250 ml

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Butter140 g, soft

Brown sugar1¼ cups plus 2 tbsp

Egg2

Molasses (black treacle)1 tbsp

Ginger4 cm piece, grated

Maida (all-purpose flour, plain flour)1½ cups

Baking powder1 tsp

Dry ginger powder (ground ginger)1½ tsp

Allspice¼ tsp

Fresh cream (thickened cream, heavy cream)150 ml

Dark rum3 tbsp

Salta pinch

Vanilla ice cream8 scoops

7 steps

1Simmer the dates in the water on low heat for 5 minutes. Off the heat, stir in the baking soda, mash lightly and cool 10 minutes.
2Beat 60 g butter with 150 g brown sugar for 3 minutes. Beat in the eggs one at a time, then the molasses and grated ginger.
3Fold in the maida, baking powder, ground ginger and allspice, then the date mixture. Pour into a lined 20 cm square tin.
4Bake in the oven at 180°C for 30 to 35 minutes.
5For the sauce, simmer the rest of the butter and sugar with the cream on medium heat for 3 minutes. Off the heat, stir in the rum and salt.
6Poke holes in the warm sponge and pour over a third of the sauce. Rest 10 minutes.
7Serve warm squares with more sauce and a scoop of ice cream.

Serve it like this

Set a warm square in a shallow bowl, pour toffee sauce over so it pools around, and top with a scoop of ice cream just before serving.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.