Ingredients
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250g Dates, stoned and roughly chopped
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200ml Hot Black Tea
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85g Unsalted Butter, Softened
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175g Caster sugar
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2 Large Beaten Eggs
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175g Self raising flour
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1tsp Bicarbonate of Soda
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100g crystallized stem ginger, chopped
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75g Mixed peel
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1tsp Ground mixed spice
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½ tsp Ground Cinnamon
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For the Sauce
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100g Light Muscovado sugar
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100g Unsalted Butter
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125mls Double Cream
Directions
This spin on the classic sticky toffee pudding is a delightful Christmas dish. The cinnamon and spiced flavouring adds something a little different, making it an all-round favourite at the Christmas dinner table.
Dish: 22cm square baking tin lightly greased
Oven accessory: jug
Steps
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1
Done
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PuddingPre-heat the oven to CONVECTION 160ºC |
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2
Done
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Mix together the dates and hot tea. Set aside for a few minutes to soften the dates. |
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3
Done
|
Cream together the butter and sugar in a food processor, then add the eggs, flour, bicarbonate of soda, stem ginger, mixed peel, mixed spice, cinnamon and date mixture including the liquid. Blitz to combine. |
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4
Done
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Pour the mixture into the prepared tin and bake for 35-40 mins until the top is just firm to touch. |
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5
Done
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SauceTo make the sauce… place all the ingredients in a large jug and cook on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir and continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth and hot. |
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6
Done
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Drizzle the hot sauce over the sponge and serve. |
