• 150 ml dark rum
  • 1 vanilla pod, split in half lengthways and the seeds scraped out
  • 250 g pitted dates, chopped
  • 150 g plain white flour, plus extra for dusting
  • 2 tsp bicarbonate of soda
  • 125 g butter, softened, plus extra for greasing
  • 125 g soft dark brown sugar
  • 3 eggs
  • 2 bananas
  • demerara sugar, for dusting

For the toffee sauce:

  • 175 g demerara sugar
  • 170 g butter, cubed
  • 1 tbsp golden syrup
  • 1 tbsp black treacle
  • 500 ml double cream


  1. 1

    Bring 250ml water, the rum and vanilla pod and seeds to the boil in a saucepan over a high heat. Add the dates, cover the pan, remove it from the heat and leave the dates to soak for 1 hour.

  2. 2

    After the dates have soaked, preheat the oven to 180°C, fan 160°C, gas 4, and grease and flour six 10cm ceramic ovenproof dishes. Sift the flour and bicarbonate of soda together and leave to one side.

  3. 3

    Beat the butter and soft dark brown sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the sifted flour, then fold in the date and rum mix.

  4. 4

    Pour the batter into the dishes and smooth the surfaces. Place the dishes in the oven and bake for 12-15 minutes until a skewer stuck in the centre of each pudding comes out clean. Transfer the dishes to a wire rack and leave to cool for 10 minutes.

  5. 5

    To make the toffee sauce, put the sugar, butter, golden syrup and treacle in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Continue boiling until the sauce becomes a golden caramel colour. Pour in the cream to stop the cooking. Add a pinch of salt, then pass the sauce through a fine sieve into a bowl.

  6. 6

    Meanwhile, to make the decorative toppings, thinly slice the bananas. Fan the slices into six 10cm circles on a metal baking sheet, then dust each with demerara sugar. Use a blowtorch to caramelise the sugar. Remove the puddings from the dishes, then use a fish slice to gently transfer the glazed banana circles to the top of the puddings. Serve with the toffee sauce.


    Kitchen secret: leave any leftover sauce to cool completely, then keep in a covered container in the fridge for up to a couple of weeks. Reheat gently to serve.

Nutritional Details

Each serving provides
  • Energy 5175kj 1236kcal 62%
  • Fat 83.7g 120%
  • Saturates 49.9g 250%
  • Sugars 79.1g 88%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 1524kj/364kcal

Each serving provides

96.9g carbohydrate 3.1g fibre 8.4g protein

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