Recipe: Christmas sticky toffee pudding

A few weeks ago Whitworths invited me along to a baking master class hosting by the first GBBO winner Ed Kimber. We were given a the chance to make his alternative Christmas pudding - a rich sticky toffee pudding. I'm not a fan of traditional Christmas pudding so this is perfect. It's really quick and simple to make - you can even make it the day before!

Ingredients:
225g Whitworths dates
100ml rum
200ml water
175g light brown sugar
3 tbsp of honey
200g self raising flour
1 tsp of mixed spice
75g unsalted butter
2 large eggs
1/2 tsp of vanilla extract
1 1/2 tsp of baking powder
1/4 tsp of freshly grated nutmeg
50g Whitworths apricots, roughly chopped
50g Whitworths sultanas
50g of Whitworths crystallised ginger, roughly chopped

For the sauce:
50g unsalted butter
A pinch of sea salt
100g dark brown sugar
A splash of rum
100ml double cream

Method:

1. Preheat the oven to 180 degrees (160 degrees if fan) and lightly grease ten dariole moulds.

2. For the butterscotch sauce, place the butter, sugar and salt into a medium saucepan and cook over a medium heat until melted and smooth.

3. Allow to bubble away for few minutes before adding the cream, stirring to make a smooth sauce. Set aside whilst you make the puddings.

4.  To make the puddings, place the dates, water and rum in a medium saucepan and bring to a simmer and cook until a thick date paste has formed. Scrap the paste into a bowl and set aside for a moment.

5. Place the butter, sugar, vanilla and honey into a large bowl and use an electric mixer to beat until smooth and creamy.

6. Add the eggs one at a time beating until combined before adding the next one.

7. In another bowl, mix together the flour, spice and baking powder.

8. Add the dry ingredients to the butter mixture and beat on a slow speed until they just combine.

9. Add the date puree and the dried fruit and mix until smooth and combined.

10. Divide the batter evenly between the prepared moulds and place onto a parchment lined baking tray. Bake in a preheated oven for around 20 minutes or until the pudding springs back to touch. Remove from the oven and turn onto plates immediately.

11. Serve the pudding whilst hot with lashings of caramel sauce.

Tweet me if you decide to make them - I fully recommend it!