I don’t know about you ,but I have never liked traditional Christmas Pudding .. I find it claggy , dark and far too heavy ! That said , I’m not a huge fan of dried fruit so Christmas pud was never going to be top of the pops for me ….!! So when the twins came home declaring they had seen a pudding in a book and it was cake covered in gravy .. I set about trying to discover what this gravy laden confection was !! It was through much questioning and many frustrated sighs ( from both me and the boys) that I discovered that what they actually had espied whilst perusing the cookery book was Sticky Toffee Pudding ! A perfect alternative to Christmas Pud if ever there was one … So happy chance that the boys led me to hereby give you Christmas Toffee Pudding !!!
90g dried dates ( stones removed)
100ml boiling water
1/2 tsp bicarbonate of soda
45g Stork or Unsalted butter, softened
75g caster sugar
1 medium egg
45g plain flour
45g self raising flour
105g light muscavado sugar
60g unsalted butter
75ml double cream
To make the pudding :
Well grease a medium sized pudding basin.
Soak the dates in the boiling water. Allow to cool then add the bicarb of soda. Whizz these together in a food processor.( although I don’t have a food processor that itsn’t buried in a pantry slowly crying for help .. so I pounded my dates with a pestle and mortar !! Old School ..)
Cream the Stork and sugar together , add the egg then fold in the flours . Add in the cooled date mixture and mx together to form a sloppy batter !
Pour your batter into the prepared pudding basin and cover the top with foil sealing the edges (or if like me you discover at the critical moment that the foil has all gone … use greaseproof paper and tie it down with twine !
Place in a preheated 180 degrees oven for 40 minutes ( It may need longer … ) or until the cake is firm to touch ( Be careful of a soggy centre !!)
Toffee Sauce :
Put the muscavado sugar , butter & cream in a thick bottomed pan and heat until all melted together and it reaches a simmer. Keep it simmering until it becomes toffee coloured !! Give it a stir every now and again to make sure its not starting to burn.
Now comes the science bit ….
Tip the pudding into a deep sided heatproof dish ( I used a pasta bowl .. Perfect) and pour the hot toffee sauce over the top !
Now serve it with haste smothered in custard , double cream or a big scoop of Caramel ice cream ( Or vanilla .. whichever) .. Or all 3 !! well … It IS Christmas !!!
The Stork margarine used in the making of this pudding was very kindly sent to me to use in my baking . Many Thanks.
The Great Bloggers Bake Off Continues ….Head on over and visit Helen Hollywood at http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and/or Jenny Berry at http://www.mummymishaps.co.uk/category/gbbo to see what we are getting up to ….