Recipe by French Tart
A decadant and very easy "All-In-One" sticky toffee pudding - just put all the ingredients into your food processor and whizz it all up together! This is a lovely lighter version of the traditional & very rich sticky toffee pudding - but is still gooey & very sinful! If you cannot get hold of Golden Syrup, use Maple Syrup or Honey instead - it will be a different flavour but still very yummy! Turn out to serve & it is delicious with vanilla ice cream, creme fraiche or chantilly cream. This makes a great "Alternative Christmas Pudding" for those who are not keen on the Traditional Pud! Bring to the table and flambe with cognac!
Top Review by Queen Dana
This was super easy and very good. The pudding had a slight apple taste (I used granny smiths) and a good but not too powerful cognac flavor. I used honey instead of golden syrup and reduced this to 2 servings but made 4 servings of toffee sauce because I'm very bad!
- 200 g stoned dates
- 100 g shelled walnuts or 100 g shelled pecans
- 2 dessert apples, peeled, cored & chopped
- 3 tablespoons golden syrup
- 4 tablespoons cognac
- 100 g butter, cut into cubes
- 2 eggs, beaten
- 140 g soft brown sugar
- 170 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 180 g soft brown sugar
- 100 g butter
- 6 tablespoons double cream
- 50 g walnuts, roughly chopped or 50 g pecans
Directions See How It's Made
- Heat oven to 160C or 320°F.
- Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
- Add the butter, eggs & sugar & pulse a few times to combine.
- Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
- Butter a 1.5 litre pudding basin & tip in all the mixture.
- Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
- While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
- To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
- Serve with Ice Cream, Creme fraiche or Chantilly Cream.
- Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.