Toffee Pudding Recipe
A winter dessert to add a little comfort to your eating...
Serves: 6-8 Preparation time: 30 minutes Cooking time: 2 hours
150g unsalted butter, at room temperature, plus extra for greasing
150g dark muscovado sugar
1 tbsp golden syrup
3 free range eggs, lightly beaten
150g self-raising flour
100g dates, chopped
½ jar Rich Caramel Toffee Sauce
50g walnut pieces
Grease a 1-litre pudding basin with a little butter. Use an electric whisk to beat the butter, adding the sugar in stages, and whisk until the mixture is pale and fluffy. Pour in the golden syrup and whisk until combined. Gradually add the eggs, a little at a time, along with 1 tbsp of the flour.
Using a metal spoon, fold in the remaining flour and dates. Spoon the mixture into the basin. Cover with a buttered piece of foil, making a pleat in the centre to allow the pudding to rise. Secure with string and steam in a covered pan half full of boiling water for 2 hours, ensuring the pan doesn’t boil dry.
Meanwhile, toast the walnuts in a dry frying pan, taking care they don’t burn. Just before the pudding is ready, gently heat half the caramel sauce in a pan and stir in the toasted walnuts.
When the pudding is cooked, remove the foil, run a knife around the edge of the basin and cover with a plate. Flip over the pudding so it is the right way up and remove the basin. Pour over the sauce and serve.