Pairing sticky toffee pudding with a coffee and walnut cake, Jamie Oliver has made a new creation that is sure to get the tastebuds going.
A gorgeously indulgent fudge caramel sauce is layered over the moist sponge, making every bite moreish, and it’s made from scratch.
Described as an “epic festive pud”, this is the perfect dessert to try over Christmas – especially if you enjoy baking.
Fairly straightforward to make, Jamie Oliver’s new sticky toffee pudding has a dash of espresso, making it a coffee lover’s dream.
Here’s how to recreate the famous chef’s new coffee sticky toffee pudding recipe in the comfort of your own home.
Sticky toffee coffee pudding
Ready in: one hour 15 mins
Ingredients:
Pudding
- 170g unsalted butter, plus extra for greasing (at room temperature)
- 340g self-raising flour, plus extra for dusting
- 450g fresh Medjool dates
- One level tsp ground cinnamon
- One whole nutmeg, for grating
- 50g walnut halves
- 170g golden caster sugar
- 170g dark muscovado sugar
- Four large eggs
Caramel sauce:
- 250g unsalted butter
- 125g golden caster sugar
- 125g dark muscovado sugar
- 50ml espresso
- 50ml dark rum
- 250ml double cream
- 70g walnut halves
Method
Preheat the oven to 180C (350F/gas four). Grease and lightly flour a 26cm bundt tin (or a 20cm x 30cm baking dish).
Destone the Medjool dates and put into a food processor with the cinnamon and 300ml of boiling water, then finely grate in the whole nutmeg.
Leave the dates to soak with the lid on for 10 minutes, then blitz to a purée. Add the walnuts to the food processor and blitz again.
Add both the sugars and the butter, and blitz until combined. With the motor still running, crack in the eggs. Add the flour and a pinch of sea salt, then pulse until combined.
Pour the pudding mixture into the prepared tin, then bake for 45 minutes.
Caramel sauce
Place a wide saucepan over a medium heat. Cube and add the butter, then sprinkle over the sugars. Once the butter has melted, stir in the espresso coffee, add in the rum, then bring to the boil.
Add the cream and walnuts, then reduce the heat to low and simmer for five minutes. Remove the pudding from the oven. If using a bundt tin, flip out the cake onto a platter and brush it all over with the sauce.
If using a baking dish, poke holes in the top and pour over one-third of the sauce. Decorate the sponge with the walnuts. Serve with a jug of caramel and some double cream, ice cream or custard.
