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Salty sticky toffee pudding

Ingredients

For the caramel sauce:

2 cups (450 g) packed light brown sugar
½ cup plus 1 tbsp (125 g) butter
½ tsp salt
2 cups (500 ml) heavy cream
2 tbsp dark rum or Cognac

For the cakes:

7 oz (200 g) pitted dates, coarsely chopped
1¾ cup (225 g) self-rising flour
Pinch of salt
3 tbsp (50 g) butter, at room temperature, plus extra for greasing
1½ cups (300 g) packed light brown sugar
1 egg

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