Banana Rum Sticky Toffee Pudding with Chocolate Sauce

Time: 5 hours

This is a labour of love, but such a great dish and so worth every bite…

Music Selection: LoLa & Hauser – Love Story



½ cup spiced rum

1 cup raisins

1 cup butter, room temperature

1 ½ cups brown sugar

2 tsp baking soda

2 tsp vanilla

4 eggs

4 bananas (ripe) mashed

2 firm bananas

2 cups flour

3 tsp baking powder

½ tsp salt

½ cup cream

Rum Caramel Sauce:

1 ¼ cup sugar (white)

1/2  cup cream

2 Tbsp butter

Chocolate Sauce:

½ cup milk chocolate chips

3 Tbsp cream


In a small bowl, mix rum and raisins. Let sit for 4 hours. Drain raisins, but keep rum. Chop up the raisins.

For rum caramel sauce, in small fry pan, add white sugar. Cook on medium heat. Sugar will start to melt. Keep mixing until it turns a dark amber caramel. Remove from heat. Away from stove, stir in the rum. Mix well. Place back on stove and then slowly, add in the salt and cream. Whisk until thickened. Set aside.

Preheat oven to 350 degrees.

In 8 small heat proof individual baking dishes (ramekins), grease the sides and bottom. Cut parchment to line bottom and sides.

In large bowl, beat the butter and brown sugar until well blended. Slowly beat in eggs, one at a time, until smooth.

Mix in the banana and vanilla.

In separate bowl, mix the flour, baking soda, baking powder and salt. Slowly mix into the wet liquid. Add in the milk and chopped raisins. Mix well.

Line a cookie sheet with foil. In each ramekin, equally divide the caramel sauce.

Take the firm bananas and cut into thirds (or the size of your ramekin), then thinly slice the banana length wise. Place one layer of bananas in each ramekin to cover the caramel sauce.

Then place batter gently on the bananas. Use up the batter. Place each ramekin on the cookie sheets and bake for 35 minutes.

Remove from oven and let cool for 5 minutes. Using individual plates and oven mitts, invert the cakes. Let cool while you prepare chocolate sauce.

In microwaveable bowl, place the chocolate and cream. Heat in microwave for 1 minute. Whisk until smooth – give it another 15 seconds if not hot enough to melt the chocolate.

Drizzle chocolate over the cakes and serve immediately. This is a decadent dessert for a fancy dinner, but can also be a wonderful high noon tea dessert.

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