Sticky Toffee Christmas Pudding

Sticky Toffee Christmas Pudding

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Fed up with traditional Christmas puddings? Break the mould with this non-traditional, moist and delicious Sticky Toffee Christmas pudding. A combo of sticky toffee pudding and carrot cake, packed with walnuts and a festive splash of brandy, then topped off with walnut praline and drizzled with toffee sauce.

Ingredients:

Sticky Toffee Pudding

  • 200g ready-to-eat stoned dates
  • 100g walnuts
  • 1 carrot, peeled and coarsely grated
  • 1 dessert apple, peeled, cored and coarsely grated
  • 2 tbsp golden syrup
  • 4 tbsp brandy
  • 100g cold butter, cubed
  • 2 eggs, beaten
  • 140g golden caster sugar
  • 170g self-raising flour
  • 1 tsp bicarbonate of soda (baking soda)

Walnut Praline and Toffee Sauce

  • 175g golden caster sugar
  • 25g walnuts, roughly chopped
  • 100g butter
  • 6 tbsp double cream

Directions:

Sticky Toffee Pudding

  1. Preheat the oven to 160°C (140°C fan)/320°F/gas mark 3.
  2. Grease and line a large 1.5 litre pudding bowl with parchment and set aside.
  3. Peel and core the apple and peel the carrot, then coarsely grate (I used my food processor, but you can hand grate if preferred). Set aside.
  4. Using your food processor, pulse the walnuts until coarsely chopped with large chunks remaining, then add the butter, eggs and sugar and pulse again until combine.
  5. Finally, add the flour and bicarbonate soda, and pulse again until everything comes together.
  6. Pour the batter in the pudding bowl and bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a skewer inserted comes out almost clean.

Walnut Praline and Toffee Sauce

  1. Pour the sugar into a frying pan over medium heat and cook until golden and bubbling. Remove off the heat and toss in the walnuts, swirling to coat, then using a slotted spoon, remove the walnuts onto a tray lined with parchment paper or a silicone baking mat. Allow to cool completely.
  2. Add the cream and butter to the caramel mixture in the frying pan and place back on the heat. Bring to a slow simmer, stirring occasionally then remove from the heat.
  3. Once the praline is cool, turn out the pudding then break the praline into shards and assemble on top of the pudding. Drizzle some of the toffee sauce over the pudding, reserving sauce for each serving.