Sticky Toffee Pudding Rum Liqueur (200ml)

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Another claim takes this storyline further, positing that the original recipe was, in fact, handwritten by the Canadian air force personnel and passed on to a hotel manager while lodging in nearby Lancashire. In the years that followed, only then did the recipe make its way to Ullswater. We call dates “nature’s candy” for a reason! They are quite sweet, so for those looking to cut that down, dried apricots are a great swap.

Yes. rum essence is simply the flavour of rum where the alchol content has been completely removed. This recipe is suitable for children and will not cause any intoxication. What do you do with any leftover pudding? Remove the saucepan from the stove now add the bicarbonate soda (baking soda). The dates mixture will begin to froth a little. (picture 3)

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MORE DECADENT HOLIDAY DESSERT RECIPES Chocolate Chip Pumpkin Cream Cheese Bread Easy Cinnamon Rolls (in 1 Hour!) Gooey Monkey Bread Bread Pudding She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. Freezing: Separate the pudding into individual servings and wrap each serving tightly with plastic wrap and place in a freezer-safe resealable bag for up to 3 months.

While these praiseworthy destinations all have their own world-class sweets, there is one above all others that delivers such sugary oomph that it can lead those with a serious sweet tooth straight into the dentist's chair. Then add the remaining bit of flour to the food processor and mix until everything is smooth and evenly combined. (picture 6-7) Pour half of the toffee mixture into the greased base of the baking dish. Place the dish in the freezer, and set the other half aside. Where is the best place in the world for dessert? Is it Japan, with its sweet mochi rice dumplings, matcha-flavoured ice cream and agar jelly anmitsu? Or is it Italy, with its coffee-soaked tiramisu and shell-shaped cannoli? How about France, with its creme brulee, choux profiteroles and tarte tatin? No. No. And no. Add the dates and their soaking water and stir briefly to combine, then pour into the prepared dish. Bake the pudding in the oven for 25-30 minutes, or until it is springy to the touch and slightly shrinking away from the sides.

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I thought the butter rum sauce tasted really boozy and almost bitter by itself. At first I thought I might have a recipe fail on my hands. But, along with the cake, it all came together. However, if you’re not always a fan of really boozy desserts, you could always omit or reduce the amount of rum, or try using this salted caramel sauce instead. Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm. Hidden Britain is a BBC Travel series that uncovers the most wonderful and curious of what Britain has to offer, by exploring quirky customs, feasting on unusual foods and unearthing mysteries from the past and present. Holy molly I've done it again!! I have managed to successful revamp a British classic dessert and turn it into a vegan, gluten free delicious after dinner dessert. So, I raised my spoon, loosened a notch from my belt and, in the name of research, saluted this contentious, if enigmatic, prince of puddings.

To Reheat the Toffee Sauce: Warm over low heat on the stove or in the microwave in 30-second bursts on 50% power. Be sure to stir frequently to keep the sauce from evaporating or burning. I think I am officially addicted to your recipes.. This is the second one I have tried in two days and I can’t tell you how awesome it is!! I took it to a get together and everyone was just raving about it!! There wasn’t a single person who didn’t ask for the recipe!! Best part was no one could tell there are dates in the pudding as one of my friends is not a big fan of them and wouldn’t have touched it if she had known the recipe calls for dates!! In a large bowl, beat together the butter, treacle, sugar and eggs, then fold in the flour, spices, bicarbonate of soda and salt, followed by the date purée. Spoon into the prepared dish. Step 3 Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin measuring about 20 x 30cm. While the pudding is baking, make the sauce. Tip the butter, treacle, vanilla, sugar and cream into a saucepan and cook over a medium heat for 4–5 minutes, stirring, until the sugar dissolves. Increase the heat to high and bubble for 3 minutes, then whisk in a pinch of salt and the rum. Step 5Scrap the batter into the greased baking tin and use a spatula to level the batter so it is even. (picture 8) If you go to any English restaurant, you're more than likely to see at least one of the following traditional puds on the menu: Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior.