Jamie Oliver’s Epic Sticky Toffee Pudding
A dense sponge, drenched in a rich creamy caramel sauce while still hot from the oven, and served with custard - you can't get better than Jamie's take on this classic dessert.
Introduction
One of my favourite childhood desserts made in a tray for ultimate ease – it always brings a smile.
Ingredients
| 2 | Earl Grey tea bags |
| 200g | Medjool dates |
| 1 tsp | bicarbonate of soda |
| 1 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| ½ | a nut meg |
| 350g | golden caster sugar |
| 350g | dark muscovado sugar |
| 350g | self-raising flour |
| 4 | large eggs |
| 50ml | whisky |
| 300ml | single cream |
Essential kit
You will need a 20cm x 30cm baking dish.
Method
Preheat the oven to 160°C. Steep the tea bags in 175ml of boiling water, destone and add the dates, then stir in the bicarb and leave for !0 minutes.
Remove the tea bags, then blitz the mixture in a food processor. Add the cinnamon and ginger, grate in the nutmeg, add 175g of the butter and 175g of each sugar, all the flour and the eggs, then blitz again until smooth.
Grease a 20cm x 30cm baking dish with butter, pour in the pudding mixture, then bake for 35 minutes, or until an inserted skewer comes out clean.
To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky. Simmer for 5 minutes on a medium heat, until you get a shiny, spoonable consistency, whisking occasionally, then remove from the heat and stir in the cream.
As soon as the pudding is out of the oven, pour over half the caramel sauce, serving the rest on the side, for drizzling over. Delicious rippled with tinned custard (like you see in the picture), or with whipped cream or ice cream.
ENERGY 485kcal FAT SAT 24g FAT 14.6g PROTEIN 4.9g CARBS 66.1g SUGARS 49.9g SALT 0.5g FIBRE 0.7g
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