I don’t know about you, but I’m loving Jamie Oliver’s new Comfort Food series. It’s jam packed full of indulgent and hearty recipes that remind me of warm, homely Sunday afternoons spent with family and friends.
In this week’s episode he showed us how to make an incredibly indulgent Sticky Toffee Pudding. It was delicious!
4 earl Grey tea bags
450g Medjool dates (I just used regular pitted dates though)
1 tsp cinnamon
1 whole nutmeg for grating
170g unsalted butter plus extra for greasing
340g self raising flour
170g caster sugar
170g dark muscovado sugar
4 large eggs
Flaked Maldon sea salt (I omitted this)
For the caramel sauce:
250g unsalted butter
125g dark muscovado sugar
125g caster sugar
300ml double cream
50ml dark rum (I omitted)
Preheat the oven to 180oC. Steep the tea bags in 300ml boiling water for 3 1/2 minutes. If your dates aren’t pitted, pit them now and put in a food processor with the cinnamon and finely grate in half the nutmeg. Remove the tea bags, and pour the tea over the dates in the processor pressing down to submerge them. Put the lid on and leave for ten minutes before blitzing into a puree.
Grease and lightly flour a bundt tin. Cream together the butter and sugars before beating in the eggs one at a time. Stir in the flour and fold in the pureed dates. Pour the mixture into the tin and bake for about 45 mins until a skewer comes out clean.
For the sauce melt the butter and sugars together before adding in the rum if you’re using it, and the double cream. Bring to the boil and simmer until it’s a lovely dark brown colour.
Turn out the pudding into a warm plate, with a lip, and pour the caramel into the hole and over the top of the pudding. Slice and serve with extra sauce and custard.