> Skip to content

Recipe  •  17 March 2025

 

Spiced Rum Sticky Toffee Pudding

The iconic sticky toffee pudding gets an upgrade in this recipe from Seema Pankhania that infuses the sponge with spiced dark rum to complement the flavours of ginger, cinnamon, and molasses.

Sticky toffee pudding was always a household favourite – it’s the first dessert I made successfully. I actually tested it for years, trying to get the perfect light fluffy sponge with sweet creamy caramel sauce that tastes like melted Werthers originals, but was also not too sweet. There was a moment where I had to put in a ban because my mum was requesting it so much! The light fluffy sponge here has been infused with the flavours of black Jamaican rum cake. I don’t often call for alcohol in my desserts, and this may be the only one I’ve had where the rum really complements the warmth of the spices and dark sugars.

SERVES: 6-8
TOTAL TIME: 1hr 15min

INGREDIENTS

  • EQUIPMENT: a 900g loaf tin
  • 250g whole medjool dates (approx. 16–18 dates, weighed with seeds)
  • 3 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp grated ginger
  • 100ml dark rum, plus more for serving or water
  • 85g butter, softened
  • 200g dark brown sugar
  • 2 eggs
  • 2 tbsp black treacle (molasses) or honey or golden syrup
  • 100ml milk
  • 175g plain flour
  • ½ tsp salt
  • 1 tsp baking powder

For the toffee sauce:

  • 100g butter, cut into pieces
  • 200g dark brown sugar
  • 300ml double cream
  • ½ tsp salt

To serve:

  • vanilla ice cream
  • cream of custard
  • 50g butter, to reheat (optional)

 

METHOD

  1. Preheat the oven to 180°C. Grease and line a 900g loaf tin.

  2. Remove the stones from the dates, roughly chop, and put into a pan with 150ml of water and 1 teaspoon of bicarb, cinnamon and ginger. Cook for 10 minutes, pushing the dates down to form a thick paste. Remove from the heat and mix in the rum.

  3. In a large bowl, beat the butter and brown sugar until fluffy. Add the eggs, date paste, molasses, milk and mix well. Add in the plain flour, 2 teaspoons of bicarb, salt and the baking powder and mix until just combined.

  4. Pour into the prepared tin and bake for 50 minutes until a toothpick comes out with moist crumbs.

  5. Meanwhile, make the toffee sauce. Melt the butter in a saucepan and add the brown sugar. Cook for 10 minutes, until bubbling rapidly, then add the double cream. Cook for another 2 minutes and add the 1⁄2 teaspoon of salt.

  6. To serve, you can slice the cake and serve it hot with a scoop of ice cream, or cream, and lots of toffee sauce.

  7. If the cake has been fully cooled, toast the slices with some butter in a pan on both sides, then top with ice cream and toffee sauce.

  8. For some drama, pour 2 tablespoons of rum over the top of the cake and flambé with a blowtorch.

NOTE → I’ve made this in a loaf tin because I like how easy it is to serve for a big crowd, but you could make it in a 25cm cake tin and check it in the oven after 35 minutes.

Feature Title

Craveable
A celebration of big flavours from all over the world - cook adventurous, delicious and easy meals every night of the week
Read more

More features

See all recipes
Recipe
Butter Chicken

This rich and spicy butter chicken recipe from Seema Pankhania, with its creamy tomato sauce and tender marinated chicken thighs, offers a deeply flavourful twist on the traditional dish, perfect for a satisfying meal served with naan and rice.

Recipe
Lobster Avocado Salad

This recipe is a celebration of summer.

Recipe
Aubergine Rolls with Walnut Filling

Georgia's rich culinary tradition is often overlooked.

Recipe
Crushed Olive Spread

I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.

Recipe
Grated Tomato Linguine

A delicious pasta sauce made with the freshest in-season tomatoes.

Recipe
Khorashi with Buftek

Nadiya Hussain's stunning khoshari, a dish layered with different flavours and textures including rice, lentils, chickpeas and served with a side of marinated steak, has a real special occasion feel, perfect for Eid celebrations, dinner parties or whenever you want to impress.

Recipe
Dinner Rolls

The ultimate guide for making dinner rolls from scratch, from Dessert Course.

Recipe
Kool-Aid Pie

To a giant plastic pitcher, its rim etched and toughened by years of use, I watched my two older brothers, Tyler and Jason, add an obscene amount of grape Kool-Aid, deepening the liquid within to a dark purple.

Recipe
Buttermilk Pie

Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.

Recipe
Beignets

It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.

Recipe
Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.

Recipe
Cinnamon Coffee Cake

The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image