Name: Blitz-&-bake sticky toffee Christmas pud
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: British
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; 175g golden caster sugar; 25g walnuts roughly chopped; 100g butter; 6 tbsp double cream

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Blitz-&-bake sticky toffee Christmas pud

Blitz-&-bake sticky toffee Christmas pud

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.8 out of 5.19 ratingsRate

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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)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (for 8)

kcal703
fat39g
saturates18g
carbs81g
sugars44g
fibre3g
protein7g
salt1g

low

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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A star rating of 4.8 out of 5.19 ratings

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