Description
A rich and indulgent Sticky Toffee Christmas Pudding that combines moist dates, warming spices, and a luscious homemade toffee sauce. Perfect for festive celebrations, this classic dessert offers a delightful blend of textures and flavors that will please every holiday gathering.
Ingredients
Scale
Pudding
- 200g dried dates, chopped
- 250ml boiling water
- 100g unsalted butter, softened
- 100g brown sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100g chopped nuts (optional)
Toffee Sauce
- 200g brown sugar
- 200ml double cream
- 100g unsalted butter
Instructions
- Preheat the oven: Set your oven to 160°C (320°F) to prepare for steaming the pudding.
- Soak the dates: Place the chopped dried dates in boiling water and let them soak for 10 minutes to soften and infuse moisture.
- Cream butter and sugar: In a mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix in dates and soaking water: Stir the soaked dates along with their soaking liquid into the mixture for extra flavor and moisture.
- Combine dry ingredients: Sift the self-raising flour and baking powder together, then gently fold them into the wet ingredients to keep the batter airy.
- Add vanilla and nuts: Stir in the vanilla extract and, if using, chopped nuts to add texture and depth.
- Prepare pudding basin: Grease a pudding basin thoroughly to prevent sticking, then pour in the mixture.
- Steam the pudding: Cover the pudding basin with parchment paper and place it in a steamer or a large pot with boiling water. Steam for 1.5 hours until fully cooked and set.
- Make the toffee sauce: While the pudding steams, melt the butter, brown sugar, and double cream together in a saucepan over medium heat, stirring until smooth and thickened.
- Serve: Remove the pudding from the steamer, invert onto a serving plate, and drizzle generously with the warm toffee sauce. Serve immediately for the best experience.
Notes
- For a nut-free version, simply omit the chopped nuts.
- You can prepare the pudding a day ahead and reheat by steaming again before serving.
- Use a well-fitted lid or foil when steaming to prevent water from dripping onto the pudding.
- The toffee sauce can be made ahead and reheated gently before serving.
- Serve with custard or vanilla ice cream for an extra festive touch.
