Sticky Toffee Pudding with Bourbon Salted Caramel Sauce

Ingredients

For the Sticky Toffee Pudding:

• 175g pitted dates, roughly chopped

• 1 tsp bicarbonate of soda

• 250ml boiling water

• 100g unsalted butter, softened, plus extra for greasing

• 175g soft dark brown sugar

• 2 large eggs, beaten

• 1 tbsp black treacle

• 175g plain flour

• 1 tsp baking powder

For the Bourbon Salted Caramel Sauce:

• 100g unsalted butter

• 100g soft dark brown sugar

• 150ml double cream

• ½ tsp sea salt (or to taste)

• 2 tbsp bourbon (optional, but highly recommended)

For Serving:

• Clotted cream or good quality vanilla ice cream

Instructions

Prepare the Sticky Toffee Pudding:

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 1.2-litre pudding basin or 6 individual ramekins (approx. 150-200ml capacity each) with butter.

2. Place the chopped dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water, stir well, and set aside to soften for at least 10-15 minutes. The dates will break down and the mixture will thicken.

3. In a large mixing bowl, cream together the softened butter and soft dark brown sugar until light and fluffy.

4. Gradually beat in the eggs, a little at a time, until fully incorporated. Stir in the black treacle.

5. Sift the plain flour and baking powder into the wet mixture. Fold gently until just combined, being careful not to overmix.

6. Finally, stir in the date and water mixture until evenly distributed throughout the batter.

7. Pour the batter into your prepared pudding basin or individual ramekins. If using a basin, cover tightly with a layer of baking parchment and then a layer of foil, secured with string around the rim. If using ramekins, you can cover them loosely with foil or bake uncovered for a slightly crispier top.

8. Bake for 40-50 minutes for individual puddings, or 1 hour to 1 hour 15 minutes for a large pudding, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, you can loosely cover it with foil.

9. Once baked, remove from the oven and let stand for 5-10 minutes before inverting onto serving plates.

Make the Bourbon Salted Caramel Sauce:

1. While the pudding is baking or cooling slightly, prepare the sauce. In a small saucepan over medium heat, melt the unsalted butter and soft dark brown sugar. Stir constantly until the sugar has dissolved and the mixture is bubbling gently.

2. Pour in the double cream and add the sea salt. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce has thickened to your desired consistency. It will thicken further as it cools.

3. Remove from the heat and stir in the bourbon (if using). Taste and adjust salt if necessary.

Serving Suggestions

Serve the warm Sticky Toffee Pudding immediately, generously drizzled with the homemade Bourbon Salted Caramel Sauce. A dollop of rich clotted cream or a scoop of good quality vanilla ice cream is the perfect accompaniment, melting into the warm pudding and sauce.

Pairing Tips

This decadent dessert demands a drink that can stand up to its rich, sweet, and sticky profile. For an alcoholic pairing, consider:

• Imperial Stout: The roasted malt, chocolate, and coffee notes of a rich Imperial Stout (especially a bourbon barrel-aged one) will beautifully complement the treacle and caramel flavours of the pudding, cutting through the sweetness with its robust bitterness.

• Bourbon Old Fashioned: The oak, vanilla, and caramel notes of bourbon in an Old Fashioned mirror the flavours in the sauce and pudding, providing a sophisticated and warming counterpoint. The citrus twist can also offer a refreshing lift.

• Dessert Wine: A rich Pedro Ximénez sherry or a Rutherglen Muscat would also be a fantastic, intensely sweet pairing.