Blitz-&-bake sticky toffee Christmas pud

Blitz-&-bake sticky toffee Christmas pud

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(8 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6 - 8

This deliciously moist alternative to the traditional pudding was conjured up by combining sticky toffee pudding and carrot cake

Nutrition and extra info

Additional info

  • For up to a month
Nutrition info

Nutrition per serving (for 8)

kcalories
703
protein
7g
carbs
81g
fat
39g
saturates
18g
fibre
3g
sugar
44g
salt
1g

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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Method

  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.

Recipe from Good Food magazine, December 2005

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Comments

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Delly36's picture

A brilliant alternative to the traditional Christmas pudding.
Very easy to make,I prepared it in advance and warmed it in the microwave.
I think this will be made again and again .

wfraser's picture
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So easy and so good. I've made this for a few Christmases now and it's always a big hit with my family.

ellie5678's picture
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I made this for Boxing day a couple of years ago - it was a delicious alternative to Christmas pudding (as sticky toffee is my favourite). I will probably make it again this year!

shazronnie's picture

Just made these to freeze for Christmas and they are lovely - I am eating the tester! I've made 6 individual ones (and 3 testers in muffin cases) which I baked for 30 minutes.

It was very easy - I was sceptical about shoving it all in the food processor but it worked really well. I haven't made the sauce yet though.

HPCattell64's picture

Whilst I found the pudding incredibly easy to make, the sauce takes patience and a watchful eye. Burnt it first time around and the 2nd time the butter made the sugar "freeze". But it eventually turned out beautifully.

marola's picture
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Perfect pud. I didn't have a 1.5 litre bowl so I used one 1 litre bowl and one 0.75 litre bowl and reduced the cooking time by 10 mins. I don't know if this made a difference to the size of the pudding but it would have serves more than eight. Will make this again and again.

treglyn's picture
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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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