Blitz-&-bake sticky toffee Christmas pud

Blitz-&-bake sticky toffee Christmas pud

By Barney Desmazery
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(11 ratings)
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Prep: 20 mins Cook: 1 hr, 30 mins

Easy

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

  • for up to 1 month

Nutrition: per serving (for 8)

  • kcal703
  • fat39g
  • saturates18g
  • carbs81g
  • sugars44g
  • fibre3g
  • protein7g
  • salt1g
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Ingredients

  • 200g ready-to-eat stoned dates
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 100g walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 carrot, peeled and coarsely grated in the food processor
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 dessert apple, peeled, cored and coarsely grated in the food processor
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet…

  • 4 tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100g cold butter, cut into cubes
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g golden caster sugar
  • 170g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the walnut toffee sauce

  • 175g golden caster sugar
  • 25g walnuts, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 tbsp double cream

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 Tip

    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.

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Comments, questions and tips

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Frantic Flapjack
27th Dec, 2016
5.05
Gorgeous. A light and lovely alternative to Christmas pudding.
ladyworth
13th Dec, 2015
5.05
Very tasty. Served it with custard instead of the sauce, and it was great.
ladyworth
29th Nov, 2015
5.05
Made this as a Christmas pudding, but ended up eating it early. Delicious, very moist, and with a real toffee flavour.
Hayleybobs91
22nd Dec, 2014
5.05
Made this today ahead of Christmas dinner..the recipe was simple to follow and the pudding was really easy to make..had a little cut off before and was very tasty! :-)
Delly36
27th Dec, 2013
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
wfraser
17th May, 2013
5.05
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
3rd Dec, 2011
5.05
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
15th Dec, 2010
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
HPCattell64
19th Dec, 2009
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
17th Dec, 2009
5.05
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.

Pages

Silverroad
21st Dec, 2016
Do you have to cook the pudding first if you want to freeze it or keep in the fridge for a couple of days? Thanks.
goodfoodteam's picture
goodfoodteam
22nd Dec, 2016
Thanks for your question. You need to cook the pudding before freezing. There's information about how to reheat it in the 'Tip' section above.
drhelen
10th Nov, 2016
Do you freeze this pudding in the bowl? I want to make it ahead of time for Christmas this year.
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Thanks for your question. Yes, you can freeze it in the basin. You'll need to reheat it in the basin too. Reheating information is in the tip box directly below the recipe. Enjoy!
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