Rum, Apple & Walnut Sticky Toffee Pudding

October 25, 2022
1 Ratings
  • Prep time 40 minutes
  • Cook time 45 minutes
  • Serves 8
Author Notes

Sticky toffee pudding is one of the most quintessential British desserts. Despite its reputation, this so-called classic dessert only dates back to the turn of the 20th century with its exact origins being unknown—and disputed. However, we can all agree that sticky toffee pudding should have a tender sponge and be blanketed in a layer of toffee sauce before serving.

In this rum-infused twist, dates are soaked in rich Goslings Black Seal Rum before getting added to the batter; this iconic spirit from Bermuda lends notes of a butterscotch, vanilla, and fruit to the cake that make it extra cozy. I love the addition of apples and walnuts for a bit of extra texture throughout—they also complement the flavors of the rum nicely. The toffee sauce comes together quickly with a handful of pantry ingredients and another splash of Goslings Black Seal Rum for even more sweet spice.

The joy of this recipe is that it can be baked in nearly any vessel you have at home. If you don’t have an oval baking dish, use a 9x9-inch baking dish. If you want to opt for personal servings, try making the sticky toffee pudding in ramekins (just be sure to adjust the baking time since they’ll be finished more quickly). While not required, I can highly recommend serving this rum-infused sticky toffee pudding with whipped cream or vanilla ice cream. —Alexis deBoschnek

Test Kitchen Notes

For more rum-filled recipes, check out Spirit of the Season.

This recipe is shared in partnership with Goslings Rum. —The Editors

What You'll Need
  • For the cake:
  • 8 ounces pitted dried dates (about 1 1/2 cups)
  • 1 teaspoon baking soda
  • 1/4 cup Goslings Black Seal Rum
  • 1/2 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter (at room temperature), plus more for greasing
  • 3/4 cup dark brown sugar, packed
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 baking apples (about 18 ounces), peeled, cored, and cut into ½-inch pieces
  • 1 cup raw walnut halves, roughly chopped
  • For the rum toffee sauce:
  • 5 tablespoons unsalted butter
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon Goslings Black Seal Rum
  1. Heat the oven to 350˚F.
  2. Grease an oval baking dish or 9x9-inch baking dish or metal cake pan. Set aside.
  3. In a small bowl, add the dates, baking soda, rum, and boiling. Stir to combine and let sit until softened, about 10 minutes.
  4. Add the date mixture to a blender or food processor and process until puréed. Set aside.
  5. Add the flour, baking powder, salt, and cinnamon to a medium bowl and whisk to combine.
  6. To the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium speed until combined, about 1 minute. Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and add the date mixture and vanilla extract and mix until just combined. Add the dry ingredients and mix until just combined.
  7. Remove the bowl from the stand mixer, add the apples and walnuts, then fold into the batter with a spatula until just combined. Transfer the batter to the greased baking dish and smooth into an even layer using the spatula.
  8. Place the baking dish in the center of the middle rack and bake until a toothpick comes out clean, about 35 to 45 minutes.
  9. Make the rum toffee sauce: While the pudding is baking, add the butter to a medium saucepan and melt over medium high heat. Once the butter has melted, add the brown sugar, heavy cream, and salt, and stir until smooth, about 1 minute. Turn off the heat and add the rum, and stir to combine. This will yield about 1 heaping cup of toffee sauce.
  10. Remove the pudding from the oven and immediately prick the pudding all over with the tines of a fork or with a wooden skewer. Pour the rum toffee sauce all over the pudding and transfer back to the oven. Bake until the rum toffee sauce begins to bubble and has seeped into the pudding, about 5 minutes.
  11. Let the pudding cool for 5 minutes before serving.

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Alexis deBoschnek is a freelance recipe developer, cook, and video host based in the Catskills.

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