Dark and Stormy Sticky Toffee Pudding
If you like the Dark and Stormy cocktail, then you’ll love this Sticky Toffee Pudding! The classic British dessert gets an upgrade with spicy ginger and dark, tropical rum. Top these melt-in-your-mouth moist cakes with an easy butter rum sauce for an unforgettably boozy treat!
If you follow me on Istagram, then you know that all this week I am sharing manly desserts in honor of Father’s Day this weekend.
What qualifies as a manly dessert? In my mind, it can be any number of things. Desserts with a spicy kick. Sweet/salty desserts, especially those that include bacon. Peanut butter. Boozy treats. It’s completely subjective, I know, but this is just how I personally see it. And this particular recipe hits quite a few of those bullet points.
Not to mention the fact that my hubby (aka my kids’ dad) has been luuuurving the Dark and Stormy cocktail of late. If you’ve never had one, brace yourself because it just may become your new favorite summer drink. It’s simple as can be- nothing more than dark, tropical rum topped with spicy ginger beer. If you’re a fan of the Moscow Mule, you’ll probably really enjoy a Dark and Stormy too- it’s equally fizzy and refreshing, but with a bit more complexity.
And I thought the flavors would translate really well into this spin on the traditional British sticky toffee pudding. It’s not actually pudding, at least not in the American sense of the word. In England, all desserts are referred to as puddings, even moist and buttery, melt-in-your mouth cakes like this one.
Turns out I was right. Soaking the dates in rum was a very good move. Infusing the batter with lots of pungent ginger is something that we all should have been doing right from the start. And the butter rum sauce brings it all together in the most delectable way.
- I love using Gourmet Garden Ginger for recipes like this (and I’m not being paid to say that!). It’s so much easier than peeling and grating it myself, and whenever I have a knob of the fresh stuff in my fridge it inevitably goes shrivelly and moldy before I have a chance to use it all. That said, fresh ginger would work equally well. Or you could substitute with about 1 1/2 teaspoons of dried, ground ginger.
- I thought the butter rum sauce tasted really boozy and almost bitter by itself. At first I thought I might have a recipe fail on my hands. But, along with the cake, it all came together. However, if you’re not always a fan of really boozy desserts, you could always omit or reduce the amount of rum, or try using this salted caramel sauce instead.
- These would be even better with a scoop of vanilla ice cream!
Wishing all the Dads out there the most fun and relaxing Father’s Day! You guys so deserve it, for all that you do, and we love ya to pieces!
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Dark and Stormy Sticky Toffee Pudding
For the Sticky Toffee Cakes
- 2/3 cup (160 ml) dark rum, (such as Gosling brand)
- 1/2 cup (73.5 g) chopped dried dates
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/2 cup (113.5 g) unsalted butter, (1 stick), softened
- 1/2 cup (110 g) light brown sugar,, lightly packed
- 1 large egg
- 1 tablespoon finely grated ginger
- 1/2 teaspoon (0.5 teaspoon) vanilla bean paste, (extract may be substituted)
- 1/2 cup (62.5 g) all-purpose flour
- 1/2 teaspoon (0.5 teaspoon) baking powder
- 1/2 teaspoon (0.5 teaspoon) kosher salt
To make the Sticky Toffee Cakes:
- Preheat the oven to 350 degrees F and generously grease and flour (4) 8-ounce wide-mouth jelly jars.
- Place the dates in a small pot, along with the rum.
- Heat over medium high heat until boiling, then reduce the heat and simmer for 5 minutes or until the dates are softened.
- Remove from heat and stir in the baking soda.
- Transfer the mixture to a food processor or mini chopper and process until smooth.
- Cream the butter and brown sugar in a large mixing bowl.
- Add the egg, ginger, and vanilla, and mix until combined.
- Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the reserved date mixture, flour, baking powder, and salt.
- Divide the mixture equally between the prepared jars, and bake for 35 minutes, or until a cake tester comes out clean or with a few moist crumbs.
- Cool slightly and top with warm Butter Rum Sauce.
To make the Butter Rum Sauce:
- Place the sugar and water in a small pot and cook over medium-high heat, occasionally swirling the pan, until it turns a deep amber color.
- Reduce the heat to low and whisk in the cream.
- Stir in the butter and salt, and remove from the heat.
- Add the dark rum and transfer the mixture to a heat safe vessel to cool for about 15 minutes before serving.