Christmas sticky toffee pudding
Prep time 30 mins Cook time 1 hr 15 mins Serves 8
INGREDIENTS
● 75g unsalted butter, softened, plus extra for greasing ● 150g stoned dates, chopped ● 55ml brandy ● 100g light soft brown sugar ● ½ tsp vanilla extract ● 1½ tbsp clear honey ● 2 clementines, zest and juice ● 2 eggs ● 130g self-raising flour ● 1 tsp bicarbonate of soda ● 1 tsp mixed spice ● ¼ tsp freshly grated nutmeg ● 1 apple, peeled, cored and grated ● Double cream or ice cream, to serve For the sauce ● 175g golden caster sugar ● 2 clementines, segmented ● 100g butter ● 50ml double cream ● ¼ tsp sea salt ● 1 tbsp brandy
METHOD
1 Preheat oven to 160˚C/140˚C/Gas Mark 3. Grease a 1.2L ovenproof pudding basin and line the base with a circle of baking paper. Put the dates, brandy and 175ml water in a pan, bring to a simmer and cook for 5 minutes, stirring a little, until a thick paste has formed; set aside.
2 Put the butter, sugar, vanilla, honey and clementine zest (reserve juice for sauce) in a large bowl and beat with electric beaters until pale and fluffy. Add the eggs one by one, beating in between until combined. In another bowl, mix the flour, bicarbonate of soda, spices and a pinch of salt. Fold the dry ingredients into the butter mixture, then gently stir in the date purée and grated apple. Spoon the mixture into the pudding basin, smooth the top and bake for 50-60 minutes, or until a skewer comes out almost clean. Cover with foil after 30 mins if browning too quickly. Leave in the basin, on a rack, while you make the sauce.
3 Line a baking tray with parchment. Put the sugar in a frying pan over a medium heat. Heat to dissolve and then until bubbling and golden; do not stir. Take off the heat, add the clementine segments and use a slotted spoon to lift them out onto the baking tray; set aside. Add the butter, cream and clementine juice, return to the heat, bring to a simmer and stir to make a toffee sauce. Add the salt and brandy, then take off the heat. Turn out the pudding, pour over the sauce and top with the caramelised clementine, to serve.