Blitz-&-bake sticky toffee Christmas pud

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.
3. 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.

Make ahead

The pudding can be made ahead and kept in the fridge for up to two days or frozen for up to a month. To reheat, defrost if frozen, then simply microwave on Medium for 8-10 mins, until piping hot. Make the praline and sauce up to 12 hrs ahead, then chill the sauce and keep in the fridge, but leave the praline covered at room temp.

Per serving (for 8)

703 kcalories, protein 7g, carbohydrate 81g, fat 39 g, saturated fat 18g, fibre 3g, salt 1 g

'We really liked the moist texture and taste of the apple coming through the contrasting sweetness of the toffee and the crunchiness of the praline.'

Latest comments and suggestions

• Jenny

  22 December 2007

  Jenny rated and commented on this recipe

  

  I made this for christmas 2006 instead of the trad christmas pud, it was lovely, not a thing left, it was very easy, so I'm making again this year, I'm also making one for my boss and his family (gulp). No I not creeping if that's what your thinking.

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• nessharrison

  05 January 2008

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Ingredients

• 200g ready-to-eat stoned dates
• 100g walnuts
• 1 carrot , peeled and coarsely grated in the food processor
• 1 dessert apple , peeled, cored and coarsely grated in the food processor
• 2 tbsp golden syrup
• 4 tbsp brandy
• 100g cold butter , cut into cubes
• 2 eggs , beaten
• 140g golden caster sugar
• 170g self-raising flour
• 1 tsp bicarbonate of soda

For the walnut toffee sauce

• 175g golden caster sugar
• 25g walnuts , roughly chopped
• 100g butter
• 6 tbsp double cream

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 30 mins

For up to a month

Ingredients

• 200g ready-to-eat stoned dates
• 100g walnuts
• 1 carrot , peeled and coarsely grated in the food processor
• 1 dessert apple , peeled, cored and coarsely grated in the food processor
• 2 tbsp golden syrup
• 4 tbsp brandy
• 100g cold butter , cut into cubes
• 2 eggs , beaten
• 140g golden caster sugar
• 170g self-raising flour
• 1 tsp bicarbonate of soda

For the walnut toffee sauce

• 175g golden caster sugar
• 25g walnuts , roughly chopped
• 100g butter
• 6 tbsp double cream

Per serving (for 8)

703 kcalories, protein 7g, carbohydrate 81g, fat 39 g, saturated fat 18g, fibre 3g, salt 1 g

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