Epic sticky toffee pudding
Ingredients
2
Earl Grey tea bags
200g
Medjool dates
1 teaspoon
bicarbonate of soda
1 teaspoon
ground cinnamon
1 teaspoon
ground ginger
½
a nutmeg
350g
unsalted butter, plus extra for greasing
350g
golden caster sugar
350g
dark muscovado sugar
350g
self-raising flour
4
large free-range eggs
50ml
whisky
300ml
single cream
Instructions
1
Steep the tea bags in 175ml of boiling water, destone and add the dates, then stir in the bicarb and leave for 10 minutes.
2
Remove the tea bags, then blitz the mixture in a food processor.
3
Add the cinnamon and ginger, grate in the nutmeg, add 175g of the butter and 175g of each sugar, all the flour and the eggs, then blitz again until smooth.
4
Grease a 20cm x 30cm baking dish with butter, pour in the pudding mixture, then bake for 35 minutes, or until an inserted skewer comes out clean.
5
To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky.
6
Simmer for 5 minutes on a medium heat, until you get a shiny, spoonable consistency, whisking occasionally, then remove from the heat and stir in the cream.
7
As soon as the pudding is out of the oven, pour over half the caramel sauce, serving the rest on the side, for drizzling over.
8
Delicious rippled with tinned custard, or with whipped cream or ice cream.
Notes
Nutrition Facts
(per serving)
Calories:
507 calories
Servings:
16 servings
Carbohydrates:
50 g
Fat:
36 g
Fiber:
2 g
Protein:
5 g
Sugar:
37 g
Meal Effort
Preparation:
37 minutes
Cook:
42 minutes
Total:
1 hrs 19 mins