Date and toffee pudding with caramelised bananas and the ultimate toffee sauce

Sticky toffee pudding is such a classic pub pud – it’s a bit naughty, but very satisfying, and Tom’s treacley toffee sauce guarantees you’ll want an extra helping.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food

Ingredients

  • 150ml/5fl oz dark rum
  • 1 vanilla pod, split in half and the seeds scraped out
  • 250g/9oz chopped dates
  • 125g/4½oz butter, softened, plus extra for greasing
  • 125g/4½oz soft dark brown sugar
  • 3 free-range eggs
  • 150g/5½oz plain flour, plus extra for dusting
  • 2 tsp bicarbonate of soda
  • 2 bananas, peeled and thinly sliced
  • demerara sugar, for dusting

For the toffee sauce

  • 175g/6oz demerara sugar
  • 1 tbsp golden syrup
  • 1 tbsp black treacle
  • 170g/5¾oz butter
  • 500ml/18fl oz double cream
  • pinch salt

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