Monday, 23 October 2017

walnut & stem ginger sticky toffee pudding.


One of my favourite desserts, sure to warm your up in the colder months. Although I wouldn't say no sticky toffee pudding any time of year. With a zing of ginger and hints of crushed walnut throughout, this twist on a sticky toffee pudding is the perfect warming dessert. For dinner party success, make the mix ahead and bake at the last minute! Serve with lashings of thick double cream and an extra spike of stem ginger syrup.


Shopping list.

(Makes two large or four small)
For the puddings
♥ 30g unsalted butter, plus extra for greasing the tins
♥ 90g demerara sugar
♥ 2 tsp golden syrup
♥ 1 medium free range egg, beaten
♥ 100g self raising flour
♥ 1 tsp bicarbonate of soda
♥ 2 tsp ginger
♥ 80g pitted dates softened for at least 30 minutes in 150ml boiling water
♥ 1 tsp vanilla essence
♥ 20g crushed walnuts


For the ginger caramel sauce
♥ 25g butter
♥ 1tbsp golden syrup
♥ 50g thick double cream
♥ 30g demerara sugar
♥ 1/2 tsp ground ginger


To serve
♥ Double cream
♥ Stem ginger syrup



Step one. Beat together the butter, sugar and golden syrup until combined. Add in the beaten egg and continue to mix.

Step two. Mix in the flour, bicarbonate of soda and ground ginger to form a thick, smooth batter.

Step three. Still in the boiling water, whizz together the dates in a food processor. Add in the vanilla essence and crushed walnuts and stir together.

Step four. Combine the first mixture with the date and walnut mixture.

Step five. Pour evenly into the pudding moulds, leaving 1cm gap at the top for rising. Lay the moulds on a baking tray.

Bake for 18-20 minutes or until cooked through and springy to touch.

To make the sauce, combine the ingredients and melt together in a saucepan at a low heat.

When ready to serve, pour the sauce over the puddings, followed by the double cream and lastly the stem ginger syrup.


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