Prepare to embark on a culinary journey that will transport your taste buds to the cozy pubs of Britain with this irresistible Dark and Stormy Sticky Toffee Pudding! Imagine a dessert so rich, so indulgent, that it combines the classic comfort of traditional sticky toffee pudding with the bold, spirited kick of a Dark and Stormy cocktail. This isn't just a dessert - it's an experience that promises to revolutionize your understanding of sweet treats, blending deep rum flavors with luscious dates and a sauce so divine, you'll want to lick the spoon clean!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 cup dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dark rum for sauce
- 1 cup heavy cream for sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish thoroughly with butter to prevent sticking.
- In a medium bowl, combine chopped dates and boiling water. Sprinkle baking soda over the mixture and let stand for 10 minutes to soften the dates and create a smooth texture.
- In a large mixing bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Sift together flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold the softened date mixture into the batter, ensuring even distribution throughout.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding bakes, prepare the rum sauce. In a saucepan, combine dark rum, heavy cream, and additional brown sugar. Simmer over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 10-12 minutes.
- Remove the pudding from the oven and let it cool for 10 minutes.
- Poke several holes in the warm pudding using a skewer or fork.
- Slowly pour half of the warm rum sauce over the pudding, allowing it to seep into the holes.
- Serve warm, drizzling additional rum sauce over each portion. Optional: Garnish with a scoop of vanilla ice cream or whipped cream.
Tips
- Date Preparation is Key: Ensure your dates are super soft by letting them sit in boiling water with baking soda. This creates a smooth, almost caramel-like texture in the pudding.
- Don't Overmix the Batter: Gently fold ingredients together to keep the pudding light and tender. Overmixing can lead to a dense, tough dessert.
- Temperature Matters: Use room temperature eggs and butter for smoother incorporation and better texture.
- Sauce Consistency: Watch your rum sauce carefully while simmering. It should coat the back of a spoon but not be too thick.
- Serving Suggestion: Serve the pudding warm for the best flavor and texture. The sauce should be slightly warm when pouring over the pudding.
- Make Ahead Tip: This dessert actually improves in flavor if made a day in advance. Simply reheat gently before serving.
- Rum Alternatives: If you prefer, you can substitute the dark rum with coffee liqueur or additional cream for a non-alcoholic version.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 5g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 120mg
