Scrumptious Sticky Toffee Pudding
I grew up with sticky toffee pudding and it’s only ever made me happy in life. As a child I remember asking Mum, Nan or Grandad, ‘What’s for dessert, what’s for dessert?’ and if it was sticky toffee pudding, that was just the best news – no matter what else was for dinner! And being honest, not much has changed. The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
- 4 Earl Grey tea bags
- 450g fresh Medjool dates
- 1 level tsp ground cinnamon
- 1 whole nutmeg, for grating
- 170g unsalted butter, plus extra for greasing (at room temperature)
- 340g self-raising flour, plus extra for dusting
- 170g golden caster sugar
- 170g dark muscovado sugar
- 4 large free-range eggs
- Maldon sea salt
- For the caramel sauce:
- 250g unsalted butter
- 125g dark muscovado sugar
- 125g golden caster sugar
- 50ml dark rum
- 300ml double cream
Preheat the oven to 180ºC/350ºF/gas 4. Put the tea bags into a jug, cover with 300ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon, then ﬁnely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
Butter and lightly ﬂour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one-by-one, then, using a large metal spoon, stir in the ﬂour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
As soon as the pudding is ready, if using a Bundt tin, ﬂip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy, or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with a jug of sauce and a little double cream, ice cream or custard, if you like.
ⓒ Jamie Oliver Enterprises Limited (2014 Jamie’s Comfort Food) Photographer: David Loftus