Always need a sweet treat to end the night 🥲😋Plantain Sticky Toffee Pudding Serves 8 (or 1☺️) Ingredients Serves 8–10 For the Pudding Ingredients * 2 very ripe plantains (about 300g peeled) * 150g pitted dates, chopped * 200ml boiling water * 1 tsp bicarbonate of soda * 100g unsalted butter, softened * 100g dark brown sugar * 2 large eggs * 1 tsp vanilla extract * 175g self-raising flour * ½ tsp ground cinnamon * 1 tsp almond essence * ¼ tsp ground nutmeg * Pinch of salt For the Salted Rum Caramel Ingredients * 150g dark brown sugar * 100g unsalted butter * 200ml double cream * 3 tbsp dark rum * ½–1 tsp flaky sea salt (to taste) Method 1. Place the chopped dates in a bowl. 2. Pour over the boiling water and stir in the bicarbonate of soda. 3. Leave for 10 minutes. 4. Mash the ripe plantains and add them to the date mixture. Blend or mash until mostly smooth. 5. Heat oven to 170°C fan (190°C conventional). 6. Grease and line a 20cm square tin or similar baking dish. 7. Cream together the butter and dark brown sugar until light. 8. Beat in the eggs one at a time. 9. Add the vanilla. 10. Fold in the flour, spices and salt. 11. Stir in the plantain-date mixture until combined. 12. Pour into the prepared tin. 13. Bake for 30–35 minutes, or until a skewer comes out with a few moist crumbs attached. 14. Let cool for 10 minutes. Rum Caramel 1. Place the sugar, butter and cream in a saucepan over medium heat. 2. Stir until smooth and gently simmer for 3–4 minutes. 3. Remove from the heat and stir in the rum. 4. Poke small holes all over the warm pudding. 5. Pour about one-third of the caramel over the pudding and allow it to soak in. 6. Serve warm with the remaining caramel spooned generously over each portion. #fyp #stickytoffeepudding #dessert - @foodiegodmotherr