Made in a tray for convenience, this sticky pudding is a Jamie Oliver favourite
Easy as pie and too good to pass up. This pudding is an epic sweet treat from the British celebrity chef.
One of my favourite childhood desserts made in a tray for ultimate ease – it always brings a smile. To make this alcohol-free, simply swap the whisky for orange juice, or leave it out.
Try too my other dishes from Simply Jamie: smash burger for one, and spiced korma beans.
My Epic Sticky Toffee Pudding
Ingredients
- 2 Earl Grey tea bags
- 200g Medjool dates
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ a nutmeg
- 350g unsalted butter, plus extra for greasing
- 350g golden caster sugar
- 350g dark muscovado sugar
- 350g self-raising flour
- 4 large free-range eggs
- 50ml whisky
- 300ml single cream
Method
- Preheat the oven to 160C. Steep the tea bags in 175ml of boiling water, de-stone and add the dates, then stir in the bicarb and leave for 10 minutes.
- Remove the tea bags, then blitz the mixture in a food processor. Add the cinnamon and ginger, grate in the nutmeg, add 175g of the butter and 175g of each sugar, all the flour and the eggs, then blitz again until smooth.
- Grease a 20cm x 30cm baking dish with butter, pour in the pudding mixture, then bake for 35 minutes, or until an inserted skewer comes out clean.
- To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky. Simmer for 5 minutes on a medium heat, until you get a shiny, spoonable consistency, whisking occasionally, then remove from the heat and stir in the cream.
- As soon as the pudding is out of the oven, pour over half the caramel sauce, serving the rest on the side, for drizzling over. Delicious rippled with store-bought custard (like you see in the picture), or with whipped cream or ice cream.
Serves 16