Baileys Sticky Toffee Pudding with Salted Caramel and Custard

For the sticky toffee pudding:

Makes 15 mini cakes/bundts

225g dates 

175ml boiling water 

Spices to taste – tonka, cardamom, cinnamon, nutmeg

85g butter (soft)

140g dark brown sugar, we like to use Billington’s

2 eggs

175g self raising flour 

1tsp bicarbonate of soda 

100ml whole milk 

For the custard

400ml milk

7 egg yolks 

80g caster sugar

20g cornflour

35ml Baileys Original Irish Cream (0.9 units) 

For the caramel:

200ml double cream

¾ tsp sea salt

225g caster sugar

50g glucose syrup

65ml water

65g salted butter

50ml Baileys Original Irish Cream (2 units) 

For the sticky toffee pudding:

Ahead of baking this cake: soak the dates in the boiling water, with the spices. Leave to steep for at least and hour, preferably overnight (or even longer if you like).

In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.

Add the eggs and beat just to combine evenly.

In a separate bowl, combine the flour and bicarb evenly, then add it to the mix and beat just to combine until smooth.

Blitz up your the dates and add to the mix (make sure they’re cool) .

Now add the milk, the mix will split at this stage but don’t worry

I use a mini bundt pan, well sprayed, but you can use and cupcake sized baking tin you like. The mixture rises a little but not much so fill your tray around 3/4 full.

Bake for 15 mins or until just baked.

For the custard

Whisk together the yolk, sugar & cornflour until its pale & fluffy: approx 3 mins

In a heavy bottomed pan, heat the milk until its simmering and just about to boil.

Now mix in the yolk mixture with your just boiling milk, whisking constantly

Continue heating until the custard starts to thicken, whisking regularly and keeping a close eye on it. Be sure to scrape the base of the pan with your whisk to stir back into the mix any thicker custard at the base of the pan. This may take 6-7 mins or even more, keep going until the whisk leaves a trail in your custard when you run it through the middle.

Now add your Baileys Original Irish Cream, then cool (keep covered with clingfilm) &set in the fridge.

For the caramel: 

In a small saucepan or microwavable jug warm the cream and salt, until hot but not boiling. If cooking on the hob stir the cream often to avoid scorching. Cover to keep warm whilst you make the caramel.

Make a dark, wet caramel with the caster sugar, glucose syrup and water.

Once the caramel is ready, remove from the heat and being very careful, gradually add the warmed cream and salt. It will bubble and spit ferociously. Do not stir until the bubbles have died down.

Add the butter and stir until smooth.