Scrumptious Sticky Toffee Pudding
This deliciously decadent dessert from Jamie Oliver's Comfort Food is a British classic and one of Jamie's favourite recipes. Made with Medjool dates, it looks great served in a Bundt tin.
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:|
|125g||dark muscovado sugar|
|125g||golden caster sugar|
You will need a food processor and a 26cm Bundt tin or a 20cm x 30cm baking dish.