Sticky date and rum sponge | Lawrence Murphy

Maybe its the colder winter months when we want something comforting and warming – something that gives you a ‘food hug’.

Maybe its the situation we find ourselves in and we want to eat something that reminds us of better days.

Whatever it is, I know that treacle tart and sticky sponges with cream or toffee sauce certainly got the big thumbs up from many of the customers we delivered to.

So if you need a food hug here’s recipe for a sticky rum sponge with toffee sauce. I roasted a piece of pineapple to go with ours but a spoon of vanilla ice cream would be fab.

Ingredients, serves 8

220g dried dates

Tablespoon rum

360ml water

40g golden syrup

20g black treacle

1/2 teaspoon bicarbonate of soda

65g butter

200g brown sugar

3 eggs

240g self raising flour

Toffee sauce

220g cater sugar

80ml water

130 ml double cream

80g butter

Tablespoon rum

Method

1. Put the dates, rum, water, syrup and treacle into a saucepan and bring to the boil.

2. Add the bicarb and liquidise – allow to cool.

3. Beat the sugar and butter together adding the eggs and flour. Then mix in the date mixture.

4. Pour this into a lined tin mould and cook for 50 minutes to an hour until cooked.

5. Allow to stand for 10 minutes.

6.Whilst the sponge is cooking make the toffee sauce. Put the sugar and water into a saucepan and gently simmer until the sugar caramelises.

7. Add the cream (careful it will bubble and spit) then whisk in the butter and rum.

8. Put the sponge in bowls and pour over the toffee sauce.