Sticky toffee Christmas pudding

Callebaut

Callebaut

Standard Supplier 10th July 2014

Sticky toffee Christmas pudding

Sticky toffee Christmas pudding by Peter Joyner

Ingredients

  • Ingredients - pudding:
  • 125g Dates, stones removed, chopped
  • 75ml Water
  • 3g Bicarbonate of soda
  • 50g Flora Buttery, plus extra for greasing
  • 175g Demerara sugar
  • 2 Eggs, beaten
  • 100g Mincemeat
  • 1 tbsp Glacé cherries, chopped
  • 175g Self-raising flour
  • Ingredients - sauce:
  • 150g Flora Buttery, plus extra for greasing
  • 150g Soft dark brown sugar
  • 150ml Double cream, plus extra to serve
  • 100g Dark chocolate, Callebaut (minimum 70% cocoa solids), grated

Method

1. Pre-heat the oven to 200°c.
2. In a pan, over a low heat bring to a simmer the dates, water and bicarbonate of soda, stirring well to combine. Simmer for approximately 15 minutes or until the dates break down into a paste. Remove the date mixture from the heat and set aside to cool.
3. In a mixing bowl, cream the Flora Buttery and sugar together. Add the beaten eggs, date mixture, mincemeat and glacé cherries one at a time then stir until well combined. Add the flour into the mixture and fold in gently.
4. Grease 12 x 100ml pudding basins with butter and line the bottom with a disc of parchment paper.
5. Divide the batter among the pudding basins, place the pudding basins into a roasting tin and bake for approximately 30 minutes or until well-risen and springy to the touch. Remove from the oven and set aside to cool slightly.
6. Meanwhile, for the sauce, heat the butter, sugar and cream together over a high heat for approximately 5 minutes until a smooth mixture is formed. Remove from the heat and whisk in the grated chocolate until smooth.
7. To serve, turn the puddings out onto a serving plate, spoon the sauce on top and drizzle over some cream.