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.

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

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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