Sticky Toffee Christmas Pudding

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Also, so sorry for the horrid harshly lit photos, I had to take these in the evening. Pfft!

Sticky Toffee Christmas Pudding

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Yield: Serves 6-8

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:

  1. For the Sticky Toffee Pudding - 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. Pulse the dates in your food processor until chopped a little, add the walnuts, carrot, apple, golden syrup and brandy. Pulse until coarsely chopped.
  4. Add in the butter, eggs and sugar and pulse to combine.
  5. Add the flour and bicarbonate soda, and pulse until combined.
  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. Moist crumbs is OK.
  7. To make the walnut praline and toffee sauce – Add 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.
  8. 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.
  9. Once the praline is cool, turn out the pudding then break the praline into shards and assemble on top of the pudding.
  10. Drizzle some of the toffee sauce over the pudding, reserving sauce for each serving.
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