- 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
Sticky toffee Christmas pudding
Ingredients
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
