Orange & Raisin Sticky Toffee Pudding

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There are times in life when you happen to find yourself with a big bag of dates lacking a little purpose. Or is that just me? Assuming I’m not alone in experiencing this situation I shall continue…

The answer? Give your dates a purpose. And what better purpose than filling up your grumbly tummy with some sweet, indulgent Sticky Toffee Pudding?

Basic recipe courtesy of Be-Ro. But we have snazzed it up a little and reduced the sugar slightly. To be honest I might even reduce the sugar further in future…

Serves 8 FATTIES or 16 skinnies

Ingredients

Pudding

250g stoned dates, chopped
50g raisins
220ml boiling water
150g self-raising flour
110g butter
150 soft dark brown sugar
2 eggs
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
zest and juice of 2 oranges
2 tsp cinnamon
1 tsp ginger

Sauce

110g butter
125g soft dark brown sugar
150ml double cream
zest of two oranges
2 tsp cinnamon
1 tsp ginger

Method

First, find a tin and casserole dish combination so that your tin will sit easily in the dish as you will need to steam this pudding in a “bain-marie” stylie. DON’T make the mistake we did and pour your mixture into a tin first before realising you don’t have a casserole dish/other receptacle large enough to accommodate the tin! Grease your tin well and/or line with baking parchment. One 20cm square pan will do it, we did ours in 2 loaf tins which lead to “taller” puddings. It makes no difference really, other than they took a little longer to cook through.

Add chopped dates and raisins to a bowl and pour over the boiling water. Squeeze in the juice of one of your oranges, add the bicarb and leave to stand until the raisins are plump and the dates get…mushy…for lack of a better word. Approximately 10 minutes, anyway.

Preheat the oven to 180oC/350oF/Gas Mark 4. Cream together all remaining pudding ingredients in a large bowl until “light and fluffy”. Use an electric whisk, or shear brute strength, the choice is yours! Add the dates/raisins to the cake mixture and pour into your tin. Cover with a layer of parchment paper and a double layer of foil – folding the edges under and ensuring it’s well sealed. Try to avoid having the parchment dip into the mix if possible.

Place tin in casserole dish (or roasting tin) and pour poiling water into the dish until half-way up the pudding tin. Stick in the oven for an hour. Take out, check the middle and cook for more time if necessary – make sure to replace the foil lid. Meanwhile, make the sauce! This is so easy it hurts. Add everything to a small pan. Warm gently until sugar has dissolved, stirring constantly to ensure everything disperses evenly. See – EASY.

Serve pudding while hot, slathered in sauce. And, if you’re being particularly greedy, cream.

Or custard.

Or ice-cream.

Or all the above.

Fatty.

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