- Sticky Toffee Christmas Bundt Pudding.jpg (48.4 KiB) Viewed 641 times
Takes: 40 minutes (plus soaking and standing time)
Serves: 6 - 8
No nutritional information available.
Ingredients
- Butter, for greasing
- 125g self-raising wholemeal flour
- 1 tsp mixed spice
- 175g dates, destoned and chopped
- ½ tsp bicarbonate of soda
- 1 tbsp black treacle
- 75g raisins
- 75g mixed peel
- 50g dried cranberries
- 4 tbsp rum
- 2 eggs
- 75g soft brown sugar
- 100g butter, melted and cooled
For the sticky toffee sauce:
- 25g butter, chopped
- 25g soft brown sugar
- 50ml double cream, plus extra for serving
Method
1. Generously grease the inside of a silicone bundt mould or large microwaveable pudding basin with butter. Cut a circle of baking paper the same diameter as the top of the bundt mould or basin and make 2 x 5cm cuts to form a cross in the middle of the paper.
2. Sift the flour and mixed spice into a bowl, stir to combine.
3. Combine the dates, bicarbonate of soda and 125ml of boiling water in a separate bowl. Add the treacle, then mash everything together and leave for 30 minutes.
4. Put the raisins, mixed peel and cranberries into a third bowl. Add the rum and stir. Set aside for 30 minutes.
5. Whisk the eggs and sugar together in a bowl. Pour in the melted butter and beat again. Add the date mixture and mix well. Tip in the flour mixture and mix to combine. Lastly, stir in the fruits.
6. Tip the mixture into the bundt mould or pudding basin and smooth the top. Place the baking paper over the top and gently press it down onto the pudding. Cover the pudding with cling film and cut a hole in the top for steam to escpae. Cook on high (800W) for 4 minutes, leave to stand for 4 minutes, then cook for a further 4 minutes.
7. Remove the cling film from the pudding and run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, then carefully invert the pudding and let it slide onto the plate.
8. For the toffee sauce, put the butter, sugar and cream into a saucepan and heat over a medium heat, stirring, until smooth. Pour over the pudding and serve with jug of cream, if liked.
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