Sticky Toffee Christmas Pudding
This rich and decadent dessert combines the sweetness of dates and the richness of toffee sauce, perfect for festive gatherings.
Ingredients
For the Pudding
- 200 g dried dates, chopped Chop dates for easier incorporation.
- 250 ml boiling water Used to soak the dates.
- 100 g unsalted butter, softened Brings richness to the pudding.
- 100 g brown sugar Provides deep caramel flavor.
- 2 large eggs Bind the ingredients together.
- 200 g self-raising flour For structure and texture.
- 1 tsp baking powder Helps the pudding rise.
- 1 tsp vanilla extract Adds flavor.
- 100 g chopped nuts (optional) Add for crunch.
For the Toffee Sauce
- 200 g brown sugar Creates the toffee flavor.
- 200 ml double cream Makes the sauce rich and creamy.
- 100 g unsalted butter Used in the sauce for richness.
Instructions
Preparation
- Gather all your ingredients.
- Soak the chopped dates in boiling water for about 10 minutes.
- Cream the softened butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the soaked dates along with the soaking water.
- Sift in the self-raising flour and baking powder, folding in gently.
- Mix in the vanilla extract and optional chopped nuts.
- Grease a pudding basin and pour the mixture in, smoothing the top.
- Cover with parchment paper and steam for about 1.5 hours.
Toffee Sauce
- In a saucepan, melt butter, brown sugar, and cream over low heat until smooth.
Serving
- Carefully remove the pudding from the basin, slice it warm and drizzle with toffee sauce.
- Serve with ice cream or custard.
Notes
This pudding can be prepared ahead of time. Store in the fridge for up to a week or freeze for three months. Reheat as needed.