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Candied chestnut and muscovado rum puddings with chestnut and rum toffee sauce
Serves 6 Desserts and puddings
Ingredients
- 100g butter
- 200g dark muscovado sugar
- 2 eggs, beaten
- 100g self-raising flour
- ¼tsp bicarbonate of soda
- 250g candied chestnuts
- 2tbsp dark rum
For the sauce
- 150g dark muscovado sugar
- 150ml double cream
- 3tbsp dark rum
to serve
- 600ml double cream, lightly whipped
Method
Preheat the oven to 180°C/250°f/ Gas 4. lightly butter 6 individual pudding basins. Cream the butter and sugar together until smooth. add the eggs, a little at a time until fully incorporated. Stir in the flour and bicarbonate of soda.
Chop 6 chestnuts into 6 pieces and stir into the batter with the rum. divide the mixture evenly between the pudding basins and set them on a baking tray. Bake for about 20 minutes, until the puddings have risen and spring back when touched lightly in the centre.
Meanwhile, heat the sugar, cream and rum together and stir until the sugar has dissolved and the sauce is thick and smooth. Chop the remaining chestnuts into chunks and stir into the sauce.
To serve, turn the puddings out and spoon over the sauce. Serve with lashings of whipped cream.
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