If you love sticky toffee pudding, you'll like this - a Christmassy take on the dessert. It's made with dates, brown sugar, stem ginger, candied peel and glace cherries, and it's light, fruity and with a slight toffee flavour - and the brandy syrup makes it even more moist and delicious!
- 250g stoned dates + 250ml boiling water
- 125g butter
- 90g brown sugar
- 140g self-raising flour + 1 tsp. baking powder
- 2 eggs
- 50g each raisins, candied peel, glace cherries, pecans, walnuts and stem ginger
- 100g caster sugar
- 100ml brandy
- 75ml water
Heat the oven to 160C. Grease a 1.5 litre pudding basin and put a circle of baking parchment at the bottom. Finely chop the dates and pour the boiling water over them.
Beat the butter and sugar together until pale and fluffy, then beat the eggs in one at a time until fully combined. Sift in the flour and baking powder and stir to combine. Lleave the date mix to cool, then stir in, along with all of the liquid. The batter will be really wet!
Fold in the raisins, peel, cherries, pecans, walnuts and stem ginger. Pour into the prepared pudding bowl. Cover with a pleated piece of greaseproof and a pleated piece of foil.
Half fill a deep roasting tin with boiling water and submerge the pudding tin in the water. Steam in the preheated oven for 3 hours, or until a skewer inserted into the centre comes out clean.
Remove from the oven and invert onto a platter. Put the sugar and water into a saucepan and heat gently, stirring until syrupy, then pour in the brandy. Stir to combine and take off the heat.
Whilst the pud is still warm, use a skewer to make deep holes in the cake. Pour the syrup over the cake and into the holes, leave for about 5 minutes and then serve. You can also heat it up in a warm oven that's been turned off.