Isaac Carew's sticky toffee loaf with rum - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Isaac Carew’ s sticky toffee loaf with rum By You Magazine - March 3, 2019 No Sunday roast is complete without a sticky toffee pudding or, in this case, a sticky toffee loaf. For me, this just shouts lazy Sundays: you’ve eaten your roast, been out for a walk, then you’re on the sofa when the sticky toffee pudding comes out. You can buy ready-made ones but nothing beats making your own. Just don’t overcook the base because that will dry it out – and no one likes a dry sticky toffee pud! Serve with vanilla ice cream. Susan Bell SERVES 4 200g medjool dates, de-stoned and chopped 1 tsp bicarbonate of soda 150g brown sugar 150g butter, softened 2 large eggs 150g self-raising flour ½ tsp cinnamon ½ tsp mixed spice 1 tbsp baking powder FOR THE TOFFEE SAUCE 50g butter 250g muscovado sugar 125ml double cream 1 double shot of rum 1. You will need a 900g loaf tin or a 23cm round baking tin. (Iprefer to use a loaf tin for this recipe). Preheat the oven to 180C/160Cfan/gas 4. Pop the dates in a bowl and cover with 400ml boiling water. Add the bicarbonate of soda and leave to soak and cool. 2. In a bowl or stand mixer, mix the brown sugar and butter together until light and fluffy. Add the eggs and whisk together. Next add the cooled dates and most of the liquid and whisk until combined. Finally, add the flour, cinnamon, mixed spice and baking powder. Mix until fully incorporated. 3. Next, line and butter the loaf tin (or baking tin). Add the cake mixture and pop in the oven for 35-45 minutes or until the knife comes out clean. 4. While the sponge is baking, start making the toffee sauce. In a pan, heat the butter and sugar together until melted, then add the double cream. Bring up to the boil then add the rum. 5. When the sponge is ready, make a few holes here and there. Pour half the sauce over the sponge while it’s still in the tin and allow it to soak in for 15-20 minutes. Remove from the tin, slice thickly and serve with vanilla ice cream and the remaining sauce. MORE ISAAC FOR LESS The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved