Sticky Toffee Pudding Rum Liqueur (200ml)

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The additional rum essence is optional. I used essence to make the recipe alcohol free. You can use dark rum, the real deal if you want to. Put the 50g of butter and the sugars in a bowl and beat with an electric beater until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition. Fold in the rest of the flour.

Step 3 Add remaining ingredients to the soaked fruit and mix well. Spoon into the prepared basin, pressing down to level. Place the pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over again and tie to make a handle. While the pudding is baking, make the sauce. Tip the butter, treacle, vanilla, sugar and cream into a saucepan and cook over a medium heat for 4–5 minutes, stirring, until the sugar dissolves. Increase the heat to high and bubble for 3 minutes, then whisk in a pinch of salt and the rum. Step 5

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Yes, make sure it's thawed out first of all if heating from frozen. I usually cover the sponge over in foil to retain the moisture. I'm not gluten free, can I still make the recipe?

Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm. You will find ingredients such as dates, boiling water, bicarbonate soda (baking soda), sugar, butter, flour, vanilla and sometimes treacle is featured too.

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So, I raised my spoon, loosened a notch from my belt and, in the name of research, saluted this contentious, if enigmatic, prince of puddings. Put the dates in a mixing bowl with the water. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir through the vanilla and set aside. Butter a 1.2 litre ovenproof dish and set aside. Heat the oven to 170°C/fan 150°C/gas 3.