Sticky Date Pudding Ingredients:
- 2 Earl Grey tea bags
- 200 g fresh Medjool dates
- 1 level teaspoon ground cinnamon
- 1 level teaspoon ground ginger
- 1 whole nutmeg , for grating
- 250 g cooked pumpkin or butternut squash
- 170 g unsalted butter , plus extra for greasing (at room temperature)
- 340 g self-raising flour , plus extra for dusting
- 170 g golden caster sugar
- 170 g dark muscovado sugar
- 4 large free-range eggs
- A pinch of sea salt
Caramel Sauce Ingredients:
- 250 g unsalted butter
- 125 g dark muscovado sugar
- 125 g golden caster sugar
- 300 ml double cream
- 50 ml dark rum
Whether you're gathering for the holidays or craving something to sweeten up your week, there's a Jamie Oliver recipe for every occasion! Today we're trying and testing his well-loved sticky toffee pudding recipe, the perfect companion to Christmas feasts, or baking on those chilly winter nights.
Sticky date pudding is one of the most versatile, family-friendly desserts there is — you can make them in a baking dish or ramekin, a pudding basin, or even a bundt tin and it would still taste as scrumptious as could be. Wait until you top them with a decadent caramel sauce and voila — your day is made!
Article via Jamie Oliver
Preheat the oven to 180°C. Put the tea bags into a jug, pour in 150ml of boiling water, cover the jug and leave to steep for 3½ minutes.
Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger. Then, finely grate in half the nutmeg.
Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Then, add the roasted pumpkin or squash and blitz to a purée, stopping occasionally to scrape down the sides of your food processor.
In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs one by one. Lastly, using a large metal spoon, stir in the flour and fold in the puréed dates. Mix well.
Pour the pudding mixture into your chosen bakeware, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
When your pudding is almost ready, make the caramel sauce. Cut your butter into cubed pieces and melt in a small saucepan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum and double cream. Bring to a boil, then simmer for around 5 minutes or until the sauce turns a deep golden colour.
As soon as the pudding is ready, if using a Bundt tin, flip out onto a platter. Brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. If you’re baking on a tray or a dish, poke small holes in the top and pour over one-third of the caramel sauce. Sprinkle with a pinch of sea salt for contrast of flavour, and serve with the remaining sauce on the side. You can also add Greek yoghurt, ice cream, or extra custard, and you can save remaining sauce for another day. Enjoy!
How do I roast the squash or pumpkin?
Simply deseed and chop 250g of pumpkin or squash into 5cm chunks. Roast at 180ºC for 45-50 minutes or until tender and they're ready to be used!