Isaac Carew’s sticky toffee loaf with rum

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.

Sticky toffee loaf
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.