Main content

Sticky Toffee Pudding with Toffee Sauce, Rum Ice-Cream and Caramelised Bananas and Pecans


  • Ice Cream:

  • 300 ml. milk

  • 300 ml. double cream

  • 6 egg yolks

  • 110 g. caster sugar

  • 2 tbsp dark rum

  • Pudding:

  • 175g de-stoned dates

  • 300mls water

  • 1 tsp bicarbonate of soda

  • 75g unsalted butter + extra for greasing

  • 175g soft dark brown sugar

  • 2 whole eggs

  • ½ tsp vanilla extract

  • 175g plain flour + extra for lining moulds

  • 2 tsp baking powder

  • Toffee sauce:

  • 115g unsalted butter

  • 115g light soft brown sugar

  • 115g dark soft brown sugar

  • 500ml double cream

  • dark Rum to taste

  • To Garnish:

  • 25g unsalted butter

  • 1 banana, sliced

  • 50g pecans

  • 25g caster sugar


  • 1.

    Firstly make the ice-cream. Whisk the sugar and egg yolks together in a large bowl. Pour the milk and cream into a saucepan and bring slowly to the boil. Strain through a fine sieve into the egg mixture, whisking all the time. Stir in the rum. Pour the mixture into a clean saucepan and heat gently to thicken to a custard. Remove and allow to cool. Pour the mixture into a prepared ice cream machine and churn until beginning to freeze. Scrape the ice-cream out and into a suitable container with a lid and transfer to the freezer to completely set. (Alternatively, if you don’t have an ice cream machine you can simply freeze the mixture in a suitable container, stirring every so often until completely frozen. This will avoid crystals forming).

  • 2.

    Next, make the puddings. Place the dates and water in a medium pan and simmer for about 5 minutes, until softened and beginning to break down. Blend in a processor to a moist and gooey paste. Add the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and sugar together until pale and fluffy. Stir the eggs and vanilla extract through and then fold in the flour and baking powder. Finally add the cooled date mixture, stirring well to combine.

  • 3.

    Preheat the oven to 150C (300F / Gas Mark 2 ). Butter and flour 8 dariole moulds and arrange in a roasting tray. Half fill with the pudding mixture, loosely cover with a layer of parchment paper and tin foil and secure with string. Transfer the tray to the oven and pour in enough boiling water to come half way up the sides of the moulds to create a bain-marie. Bake in the oven for about 35-40 minutes until cooked through.

  • 4.

    In the meantime, make the toffee sauce. Slowly melt the butter in a sauce pan. Add the sugars and caramelise slowly. Add the cream and simmer for 3 minutes, now add rum to taste.

  • 5.

    Melt the butter in a small pan and fry the bananas slices and pecans for a few minutes until catching colour. Scatter the sugar over and allow to caramelise.

  • 6.

    Turn the puddings out onto each serving plate. Scoop a little ice cream to the side. Spoon the toffee sauce over the pudding and drizzle a little around. Arrange the bananas and pecans around and serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings