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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
STEP 1
Preheat the oven to 160°C/325°F/gas ,
STEP 2
Steep the tea bags in 175ml of boiling water, destone and add the dates, then stir in the bicarb and leave for 10 minutes.,
STEP 3
Remove the tea bags, then blitz the mixture in a food processor.,
STEP 4
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.,
STEP 5
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.,
STEP 6
To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky.,
STEP 7
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.,
STEP 8
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.,
STEP 9
Delicious rippled with tinned custard, or with whipped cream or ice cream.
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