Christmas Sticky Toffee Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 225g Whitworths dates
  • 200ml water
  • 100ml rum
  • 75g unsalted butter
  • 75g light brown sugar
  • ½ tsp vanilla extract
  • 3 tbsp honey
  • 2 large eggs
  • 200g Self raising flour
  • 1½ tsp baking soda
  • 1 tsp mixed spice
  • ¼ tsp freshly grated nutmeg
  • 50g Whitworths apricots, chopped
  • 50g Whitworths sultanas
  • 50g Whitworths crystallised ginger, chopped
  • Butterscotch Sauce
  • 50g unsalted butter
  • 100g light brown sugar
  • ¼ tsp flaked sea salt
  • 100ml double cream
  • Praline
  • 150g Whitworths toasted mixed nuts
  • 175g caster sugar
Instructions
  1. Preheat the oven to 180ºC/ Gas mark 4
  2. Lightly grease 10 dariole mouldsPuddings
  3. Place the dates, water and rum into a medium saucepan and simmer slowly until the dates are a thick paste. Remove from the heat and leave to cool.
  4. In the meantime put the butter, sugar, vanilla and honey in a bowl and beat with an electric mixer
  5. Add the eggs one at a time and beat with the mixer.
  6. Add the flour, baking soda and spices to the mixture and beat at a slow speed until combined.
  7. Add the date puree and dried fruit, mix until combined.
  8. Divide the mixture between the moulds and bake in the oven for 20 minutes until cooked.
  9. Turn out onto plates straight away.Butterscotch Sauce
  10. Place the butter, sugar and salt into a saucepan and cook over a medium heat until melted and smooth.
  11. Bubble away for a few minutes and then add the cream and stir to make a smooth sauce. Optional- Add a splash of rum (or other tipple) and cook for a few minutes. Spoon over the puddingsNut Praline
  12. Place the sugar in a saucepan and heat gently until the sugar has melted and caramelised and a deep brown colour.
  13. Remove from the heat and add the nuts straight away and stir until all coated.
  14. Spread the mixture onto a parchment lined baking tray and press down to get a thin layer.
  15. Leave to cool completely.
  16. Break the nut praline up into pieces and serve with the puddings and sauce.
Recipe by Cherished By Me at https://cherishedbyme.com/2015/11/christmas-sticky-toffee-pudding/