Crabbie’s Dark & Stormy pudding

Crabbie's Sticky Toffee Pudding


  • 100g unsalted butter
  • 140g soft brown sugar
  • 2 large eggs - whisked
  • 1 tbsp fresh grated ginger
  • 2 tbsp dark rum
  • 175g Self Raising flour
  • 1 tsp Bicarbonate soda
  • 100ml Crabbie's ginger beer
  • 200g chopped dried dates


  • 175g light brown soft sugar
  • 1-2 tbsp Crabbie's Ginger Beer
  • 225ml Double cream
  • 50g unsalted butter


  • Pre – heat oven to 180oc, gas 4.
  • Grease and lightly flour 4 individual ovenproof pudding dishes.
  • Beat together the butter and the sugar in a bowl until light and fluffy. Add the eggs a little at a time and then mix in the ginger and rum.
  • Add the flour and bicarbonate of soda a little at a time and mix in well. Add the Crabbie's and the dates and mix well.
  • Spoon the mixture evenly between your dishes being careful not to fill them right to the top or they will cook over the top of your dishes.
  • Cook in the pre heated oven for 25- 30 mins until golden brown and firm to touch.
  • To make the sauce put the sugar and butter in a saucepan with 125ml of the double cream and the Crabbie's ginger beer. Bring to the boil over a medium heat stirring all the time until the sugar has dissolved.
  • Take the pan off the heat and add the rest of the cream beating until it thickens.
  • Loosen the puddings with a knife from the dishes and turn upside down on your serving plates. Pour over the sauce and serve.