Description
A decadant and very easy "all-in-one" sticky toffee pudding – just put all the ingredients into your food processor and whizz it all up together! This is a lovely lighter version of the traditional & very rich sticky toffee pudding – but is still gooey & very sinful! If you cannot get hold of golden syrup, use maple syrup or honey instead – it will be a different flavour but still very yummy! Turn out to serve & it is delicious with vanilla ice cream, creme fraiche or chantilly cream. This makes a great "alternative christmas pudding" for those who are not keen on the traditional pud! Bring to the table and flambe with cognac!
Ingredients
- Dates
- Walnuts
- Dessert Apples
- Golden Syrup
- Cognac
- Butter
- Eggs
- Soft Brown Sugar
- Self-raising Flour
- Bicarbonate Of Soda
- Double Cream
Instructions
- Heat oven to 160c or 320f
- Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac
- Pulse a few times until coarsely chopped & mixed together, but still chunky
- Add the butter, eggs & sugar & pulse a few times to combine
- Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well
- Butter a 1
- 5 litre pudding basin &
- Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
- While the pudding is baking, make the toffee sauce
- Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour
- To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce
- Place pudding under a grill and cook until the sauce is bubbling
- Serve with ice cream, creme fraiche or chantilly cream
- Freezer:
- Make the pudding ahead of time and freeze in the pudding container for up to 1 month
- To reheat, defrost & cook in the microwave for 8-10 minutes on medium
- Make the toffee sauce and serve as before