
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
Ingredients
- 200g ready-to-eat stoned dates
Date
da-ateDates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 100g walnuts
Walnut
wall-nutWalnuts 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
ka-rotThe 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
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 tbsp golden syrup
Golden syrup
goal-dun sir-rupGolden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 4 tbsp brandy
Brandy
bran-deeBrandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 100g cold butter, cut into cubes
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 eggs, beaten
Egg
eggThe 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, or baking soda, is an alkali which is used to raise soda breads and full-…
For the walnut toffee sauce
Method
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.
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