Whenever we go to a restaurant and look at the dessert menu we can’t help but order a sticky toffee pudding.
Despite, not having much of a sweet tooth there is something about this dessert that we can’t help but love.
Now, chef Jamie Oliver has shared his recipe for sticky toffee pudding with a sea salt and caramel sauce.
If your mouths are not drooling now then we don’t know when they will be with the chef himself calling it a “winning combo”.
According to the chef’s website: “The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo.
“I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.”
The dish serves 16 people and can be prepared and cooked in one hour and 15 minutes.
How to make Jamie Oliver’s sticky toffee pudding recipe:
Ingredients
2 Earl Grey tea bags
200g fresh Medjool dates
1 level teaspoon ground cinnamon
1 level teaspoon ground ginger
1 whole nutmeg, for grating
250g leftover cooked pumpkin or butternut squash
170g unsalted butter, plus extra for greasing (at room temperature)
340g self-raising flour, plus extra for dusting
170g golden caster sugar
170g dark muscovado sugar
4 large free-range eggs
Maldon sea salt
Caramel sauce
250g unsalted butter
125g dark muscovado sugar
125g golden caster sugar
50ml dark rum
300ml double cream
Method
First, preheat the oven to 180°C/350°F/gas 4.
Next, you will need to put the tea bags into a jug and cover them with 150ml of boiling water. Lave them for three and a half minutes.
Meanwhile, destone the dates and put them into a food processor with the cinnamon and ginger. Finely grate in half the nutmeg.
Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes.
Then, add the roasted pumpkin or squash and blitz it to a purée, stopping occasionally to scrape down the sides, which will help it along.
Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. Next, in a mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then and using a metal spoon, stir in the flour and fold in the puréed dates.
You will need to pour the pudding mixture into your receptacle and bake this for 45 to 50 minutes. Test to see if it done by inserting a skewer to see if it come out clean.
Once the time is nearly with your pudding, you can make the sauce. Cube the butter and melt in a pan on a medium heat.
Add both the sugars, then, once nicely mixed, add the rum and double cream. Bring it to the boil and then let this simmer for around five minutes, or until it has turned a deep golden colour.
When the pudding is out of the oven, if you are using a Bundt tin, flip it out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy.
Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce.
You can sprinkle this with a little sea salt for contrast, and serve with the remaining sauce on the side and double cream.
