Sticky ‘cocktail’ pudding with pineapple, Medjool dates and rum butterscotch sauce recipe by The Hairy Bikers on This Morning

Simon and Dave (The Hairy Bikers) served up a delicious sticky ‘cocktail’ toffee pudding with pineapple, Medjool dates and a rum butterscotch sauce for Christmas on This Morning.

The ingredients are: 50g butter, softened, 25g soft light brown sugar, 25g soft dark brown sugar and 1 large can of pineapple rings.

For the sponge: 200g Medjool dates, 175ml just-boiled water, 25ml rum, 1 tsp bicarbonate of soda, 175g self-raising flour, ½ tsp salt, 85g butter, softened, 75g soft light brown sugar, 75g soft dark brown sugar, 1 tbsp treacle, 2 eggs, beaten, 100ml milk (or use pineapple juice from the can) and 50g crystallised pineapple, chopped (optional).

For the rum butterscotch sauce: 175g soft dark brown sugar, 50g butter, 200ml double cream and 1-2 tbsp rum, to taste.

To serve (optional): Cream or ice cream.




See recipes by The Bikers in their book titled: The Hairy Bikers’ Everyday Winners: 100 simple and delicious recipes to fire up your favourites! available from Amazon now.

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