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Scrumptious sticky toffee pudding
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Total Time:
1 hour 15 minutes
Delicious date cake with muscovado sugar, aromatic spices, Earl Grey tea, and roasted pumpkin. Perfect for any occasion, whether baked in a Bundt tin for a stunning presentation or in a traditional traybake style. Enjoy this festive treat!
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 leftover 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
  • Maldon sea salt
  • 250 g unsalted butter
  • 125 g dark muscovado sugar
  • 125 g golden caster sugar
  • 50 ml dark rum
  • 300 ml double cream
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Place the tea bags in a jug, cover with 150ml of boiling water, and steep for 3½ minutes. Remove the tea bags and pour the tea over the dates in a food processor with cinnamon, ginger, and grated nutmeg. Let the dates soak for 10 minutes. Add roasted pumpkin or squash, then blend into a purée. Butter and flour a 26cm Bundt tin or a 20cm x 30cm baking dish. Cream butter and sugars in a mixing bowl, beat in eggs, then stir in flour and fold in the date mixture. Pour into the tin and bake for 45-50 minutes. For the sauce, melt butter in a pan, add sugars, then rum and cream. Simmer until golden. When the pudding is done, coat with sauce and serve with sea salt and extra sauce on the side. Enjoy with cream, yogurt, ice cream, or custard.

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