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Blitz-&-bake sticky toffee Christmas pud

Blitz-&-bake sticky toffee Christmas pud

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Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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

  • Freezable (for up to 1 month)
Nutrition: per serving (for 8)
HighlightNutrientUnit
kcal703
fat39g
saturates18g
carbs81g
sugars44g
fibre3g
protein7g
low insalt1g
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Ingredients

For the walnut toffee sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, December 2005

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Rating: 5 out of 5.16 ratings
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