This recipe is a twist on the classic dish (Image: Getty)
wouldn’t be the same without a sweet treat and this is a twist on the classic sticky toffee pudding.
The dish comes from UK organic flour brand, and uses a bundt tin.
According to the website, it reads: “Cook in a silicone bundt mould or traditional pudding basin. Prepare ingredients in advance of cooking in the microwave.”
Sticky toffee pudding is many favourite when it comes to desserts and this dish will certainly not disappoint.
Despite having many ingredients and steps to follow it will be worth the wait once it is served to guests.
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Sticky toffee pudding is many Brits’ favourite when it comes to desserts (Image: Getty)
How to make sticky toffee Christmas bundt pudding:
Ingredients
Sticky toffee pudding
- 125g Self-raising wholemeal flour
- One tsp mixed spice
- 175g dates, de-stoned
- Half tsp Doves Farm Bicarbonate of Soda
- 125ml boiling water
- One tbsp black treacle
- 75g raisins
- 75g mixed peel
- 50g dried cranberries
- Four tbsp rum
- 100g butter, melted
- Two eggs
- 75g soft brown sugar
- Butter, for greasing
Sticky toffee sauce
- 25g butter
- 25g soft brown sugar
- 50ml cream
- Cream for serving
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Cooks will come back to this recipe time and time again (Image: Getty)
Method
Preparing the pudding:
Cut a circle of greaseproof or parchment paper the same diameter as the top of the silicone bundt mould and make two x five cm cuts to form a cross in the middle of the paper.
Next, measure the flour and mixed spice into a bowl, stir to combine and sieve into another bowl. Chop the dates into the empty bowl, add the bicarbonate of soda and boiling water.
Add the black treacle, mash everything together and leave for 30 minutes. Measure the raisins, mixed peel and cranberries into a third bowl, add the rum, stir and leave for 30 minutes.
Gently melt the butter then leave to cool. Rub some butter generously around the inside of a bundt mould or large pudding basin.
Break the eggs into a mixing bowl, add the sugar and beat well. Pour the melted butter into the bowl and beat again. Add the date mixture to the bowl and stir to mix well.
Tip the flour blend into the bowl and mix to combine. Lastly, stir the fruits, add them to the bowl and stir again. Tip the mixture into the bundt mould or pudding basin and smooth the top.
Place the greaseproof or parchment paper over the top and gently press it down onto the pudding. Cover the pudding with clingfilm and cut a hole in the top for steam to escape.
Cook on high (800W) for four minutes, leave to stand for four minutes and cook for a further four minutes. Allow the pudding to cool completely.
Remove the clingfilm cover the basin tightly with kitchen foil and store for up to three days.
Sticky toffee sauce:
Chop the butter into cubes and put them into a saucepan. Add the sugar and cream. Put the pan over a gentle heat and stir to make a smooth sauce. Keep the sauce warm until serving.
Serve the sticky toffee Christmas pudding by removing the kitchen foil. Cover the pudding loosely with cling film, which will allow steam to escape.
Put the pudding into the microwave and close the door. Turn the microwave to full power (800w). Cook for four minutes then leave to stand for four minutes. Carefully remove the pudding from the microwave.
Remove the cling film. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Pour the sticky toffee sauce over the pudding and serve immediately with a jug of cream.