Sticky Toffee Pudding With Dried Fruit And Lady Grey Tea
Indulge in these decadent tea-infused sponge puddings, made with a rich blend of dried fruit and warm spices. Topped with a luscious toffee sauce, these delightful treats are sure to satisfy your sweet cravings while offering a comforting and flavorful experience.
— Constant Cookbook
Ingredients
- 290ml/10fl oz boiling water
- 2 Lady Grey tea
- 50g/1¾oz dried figs
- 100g/3½oz dried, pitted dates
- 50g/1¾oz dried apricots
- 55g/2oz lightly salted butter
- 170g/6oz dark brown muscovado sugar
- 1 tbsp golden syrup
- 2 large free-range eggs
- 200g/7oz self-raising flour
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- few drops vanilla extract
- 225g/8oz butter
- 300g/10½oz dark muscovado sugar
- 200ml/7fl oz double cream
Instructions
- For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6.
- Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse.
- In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter.
- Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.
- For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside.
- To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 6 puddings
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