The Hairy Bikers’ pineapple and rum sticky toffee pudding

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.