The Hairy Bikers’ pineapple and rum sticky toffee pudding
- January 2022
- Serves 4-6
- Hands-on time 20 min, plus oven time 30-35 min
When upside-down pineapple cake has a rum-punch party with sticky toffee pudding, this recipe from The Hairy Bikers is the glorious result.
Recipe from The Hairy Bikers’ Everyday Winners by Si King and Dave Myers (Seven Dials Publishing; £22).
In the mood for another tropical bake? How about our classic pineapple upside-down cake.
- 46.2g (28.2g saturated)
- 122g (97.5g sugars)
- 200g medjool dates
- 175ml freshly boiled water
- 25ml rum
- 1 tsp bicarbonate of soda
- 175g self-raising flour
- ½ tsp salt
- 85g butter, softened
- 75g light soft brown sugar
- 75g dark soft brown sugar
- 1 tbsp black treacle
- 2 medium free-range eggs, beaten
- 100ml whole milk (or use pineapple juice from the can)
- 50g crystallised pineapple, chopped (optional)
For the base/topping
- 50g butter, softened
- 25g light soft brown sugar
- 25g dark soft brown sugar
- 1 large can pineapple rings (435g) in juice
For the rum butterscotch sauce
- 175g dark soft brown sugar
- 50g butter
- 200ml double cream
- 1-2 tbsp rum, to taste
To serve (optional)
- Cream or ice cream
You’ll also need
- 20cm x 20cm square brownie tin, lined with baking paper or a liner
- Heat the oven to 160°C fan/gas 4. For the base/topping, rub the butter over the lined tin base. Mix the sugars and sprinkle them over the butter. Arrange the pineapple rings over the top, then set aside. If you’re not using milk in the sponge, reserve 100ml of the pineapple juice.
- Finely chop the dates and cover them with the boiled water and the rum. Mix in the bicarbonate of soda and leave to stand until the dates have swollen and softened and the liquid is thick.
- Mix the flour and salt. Beat the butter, sugars and treacle together until very soft and aerated, then add the seasoned flour and the eggs. Pour in the milk or pineapple juice and mix briefly, then stir in the dates and their soaking liquid. Stir in the crystallised pineapple, if using.
- Pour the sponge mixture over the pineapple, then bake in the oven for 30-35 minutes until well risen and springy to the touch. Turn out onto a serving plate and remove the baking paper/liner – it should look like a dark pineapple upside-down cake.
- While the pudding is baking, make the sauce. Melt the sugar, butter and half the cream in a small pan, stirring until the sugar has completely dissolved. Slowly bring to the boil and let it bubble for a couple of minutes, then remove the pan from the heat. Add the remaining cream and the rum, then stir together. Transfer to a jug and serve the pudding with the sauce poured over and, if you like, some extra cream or ice cream.
The pudding and sauce can be made in advance. Store the pud in an airtight container at room temperature. Store the sauce in a covered container in the fridge and gently reheat to serve.
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