Sticky Toffee Pudding Rum Liqueur (200ml)

Product Information

In a large bowl, beat together the butter, treacle, sugar and eggs, then fold in the flour, spices, bicarbonate of soda and salt, followed by the date purée. Spoon into the prepared dish. Step 3 As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot so please avoid the temptation to dip your finger in and have a taste! 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.

This isn’t the first time Aldi’s Sea Dog Premium Spiced Rum has been given the nod of approval by experts. This is the third year in a row Spirits Business has awarded the Aldi rum with a gold medal. The tasting panel noted its excellence in taste and great-value price point in what it said was ‘was one of the largest rounds in this year’s blind tasting’.

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!

Step 5 If serving immediately, allow to sit for 5min. Carefully remove lid and invert on to a cake stand or serving plate. Peel off baking parchment and serve. If storing, cool completely. Wrap basin (still with its foil lid), tightly in clingfilm, followed by a further layer of foil. Store in a cool, dark place to mature for up to 6 weeks. Cassario Tropical Pineapple Rum is a tropical rum, boasting flavours of sweet pineapple and red apple with a touch of spice.

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! Step 1 Put the dried fruit into a medium non-metallic bowl. Mix in the lemon zest. Pour in the hot tea and rum. Mix, cover and leave to soak overnight at room temperature. 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.Preheat the oven to 180°C, fan 160°C, gas 4 and butter and flour 6 small pudding moulds. Cream together the butter, brown sugar and treacle until well combined. Add the eggs one at a time, beating well between each addition. Fold through the flour, being careful not to overmix the batter, then fold through the dates, vanilla, stem ginger pieces and syrup. Divide the mixture between the 6 pudding basins and place on a baking tray. Bake for 25-30 minutes, until risen and cooked through. minutes later, I found myself staggering to a hidden redwood tree, as far out of sight as I could manage. I plopped down under it and squeezed my eyes shut, trying to force the world to stop spinning. 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.