CHRISTMAS STICKY TOFFEE PUDDING
Switch up your traditional Christmas pudding with this sticky toffee version. It's a great modern twist on the classic festive dessert
Provided by Good Food team
Categories Dessert
Time 2h55m
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Protein 6 grams protein, Sodium 0.7 milligram of sodium
BLITZ-&-BAKE STICKY TOFFEE CHRISTMAS PUD
This deliciously moist alternative to the traditional pudding was conjured up by combining sticky toffee pudding and carrot cake
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h50m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/fan 140C/gas 3. Blitz the dates in a food processor until chopped a little, then add the walnuts, carrot, apple, golden syrup and brandy. Pulse a few times until coarsely chopped, but still chunky. Tip in the butter, eggs and sugar and pulse a few times to combine. Finally, add the flour and bicarbonate soda, and keep tapping the pulse button just until everything comes together. Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. Tip the mix in, smooth the top and bake for 1 hr 20 mins -1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.
- To make the sauce, tip the sugar into a frying pan and put over a medium heat. Cook until bubbling and golden. Swirl in the walnuts and, when completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper. Leave to harden; this is the praline. Carefully add the butter and cream to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.
- To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.
Nutrition Facts : Calories 703 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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