Qmee Recipes – Christmas sticky toffee pudding
Christmas pudding is a classic festive favourite. We’ve found a modern twist to this classic staple. This Christmas sticky toffee pudding recipe is the perfect dessert to enjoy after Christmas dinner. Filled with warm festive flavours and topped with a sweet and sticky toffee sauce. Everyone at the dinner table is sure to love this dish!
Here’s what you’ll need…
1 ½ cups dates, pitted and finely chopped
½ cup raisins
¾ cups golden or spiced rum
½ cup + 3 tbsp butter, softened, plus extra for the basin
¼ light muscovado sugar
3 large eggs, beaten
2 ¼ cups self-raising flour
½ tsp mixed spice
1 tsp ground cinnamon
0.21 cups milk
For the toffee sauce…
¼ light muscovado sugar
2 tbsp treacle
2 tbsp golden syrup
¼ cup butter
½ cup double cream
Here’s what you’ll need to do for the toffee sauce…
1.Put all the ingredients except the cream in a small pan and bring to a simmer.
2.Cook until the sugar has dissolved and the sauce is glossy.
3.Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside.
4.The sauce will continue to thicken as it cools.
For the Christmas pudding…
1.Put the dates, raisins, rum and ½ cup water in a small saucepan and set them over low heat until steaming.
2.Leave to cool
3.Generously butter a 1.5-litre pudding basin.
4.Beat the butter and sugar until they are well combined
5.Add the eggs one at a time, beating well between each addition.
6.Fold in the flour, spices and the soaked fruit until all evenly incorporated, and then stir in the milk.
6.Pour a quarter of the toffee sauce into the base of the prepared basin, and then spoon in the sponge batter.
7.Place a sheet of baking parchment over a sheet of foil, and then make a pleat in the centre.
8.Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
9.Transfer the basin to a steamer.
10.Alternatively put an upturned plate in the base of a large pan, set the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin.
11.Cover and cook over low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
12.Check the sponge is ready by inserting a skewer into the middle.
13.To serve, warm the remaining toffee sauce over low heat, invert the sponge onto a serving plate, and pour over the warmed sauce.