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Christmas sticky toffee pudding

Ingredients

  1. Step 1 250g dates, pitted and finely chopped
  2. Step 2 100g raisins
  3. Step 3 200ml golden or spiced rum
  4. Step 4 150g butter, softened, plus extra for the basin
  5. Step 5 50g light muscovado sugar
  6. Step 6 3 large eggs, beaten
  7. Step 7 375g self-raising flour
  8. Step 8 ½ tsp mixed spice
  9. Step 9 1 tsp ground cinnamon
  10. Step 10 50ml milk
  11. Step 11 vanilla custard or ice cream, to serve
  12. Step 12 75g light muscovado sugar
  13. Step 13 2 tbsp treacle
  14. Step 14 2 tbsp golden syrup
  15. Step 15 75g butter
  16. Step 16 150ml double cream
Christmas sticky toffee pudding
Calories: 522 Carbohydrate: 58 g Protein: 6 g Fat: 24 g
Cook time: 175 minutes Prep time: 20 minutes Total time: 195 minutes Servings: 12

TAGS

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Directions

  1. Step 1 Put the dates, raisins, rum and 100ml water in a small saucepan and set over a low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool.
  2. Step 2 Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools.
  3. Step 3 Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
  4. Step 4 Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
  5. Step 5 Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
  6. Step 6 Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.
  7. Step 7 To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.