Date and Toffee Pudding with Caramelised Bananas and the Ultimate Toffee Sauce

Sticky date pudding topped with blowtorched bananas and served with a rich homemade treacle toffee sauce.

Vegetarian Dessert Pudding Sticky Toffee Tom Kerridge

Estimated Nutrition

Calories

1307

kcal / serving

7842 kcal total

Carbs

127.6g

per serving

765.4 g total

Fat

85.4g

per serving

512.2 g total

Protein

8.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Soft Dark Brown Sugar

tsp

Bicarbonate Soda

tsp

Demerara Sugar

for dusting

175

Demerara Sugar

for the sauce

tbsp

Golden Syrup

tbsp

Black Treacle

Dairy

125

Butter

softened, plus extra for greasing

piece

Egg

free-range

170

Butter

for the sauce

500

Double Cream

Fruits

250

Date

chopped

piece

Banana

thinly sliced

GrainsCereals

150

Plain Flour

plus extra for dusting

Liquids

150

Dark Rum

NutsSeeds

piece

Vanilla Pod

split in half and seeds scraped out

pinch

Salt

Method

Boil 250ml water with rum and vanilla seeds, then pour over dates and soak for one hour.

Preheat oven to 180°C and grease individual moulds or loaf tins.

Whisk butter and brown sugar, then beat in eggs, flour, bicarbonate of soda, and the date mixture.

Spoon mixture into tins and bake for 12-15 minutes until firm.

Boil sugar, syrup, treacle, and butter until dark amber, then whisk in warmed cream and salt.

Top puddings with banana slices, dust with sugar, caramelise with a blowtorch, and serve with sauce.