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5.0 from 3 votes

Christmas Sticky Toffee Pudding

Christmas Sticky Toffee Pudding made with dates and brandy-soaked mixed dried fruit, and served with a lush toffee sauce, an indulgent Christmas dessert that is incredibly easy to make. A lot lighter than a traditional Christmas fruit pudding, this variation combines the best flavours from the 2 classic desserts.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 people
Calories: 642 kcal
Course: Dessert
Cuisine: British

Ingredients

For the pudding
  • 100 g butter, soft
  • 175 g light brown sugar
  • 1 large egg (or 2 small eggs)
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 100 g Medjool dates
  • 100 g brandy-soaked mixed dried fruit
  • 1 tablespoon black treacle
For the toffee sauce
  • 300 ml double cream (heavy cream)
  • 100 g butter
  • 1 tablespoon black treacle
  • 1 teaspoon vanilla extract
  • 125 g light brown sugar

Instructions

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  1. Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
  2. To make the pudding, add the dates to a small bowl and pour over 200 ml warm water - leave them to soak for 10 minutes.
  3. In a large bowl, add the butter and light brown sugar and use a hand mixer to beat them together until creamy.
  4. Add the egg and beat well.
  5. Sift in the flour, baking powder and bicarb of soda, plus mixed spice, and mix everything well.
  6. Add the mixed dried fruit and the dates chopped roughly together with their liquid, and mix again.
  7. Butter and flour a 1 litre pudding basin, add the mixture, and bake for 50 minutes to one hour or until a skewer inserted in the middle comes out clean.
  8. Leave it to cool for 10 minutes, then use a sharp knife to run it around the edges of the basin to get the pudding out.
  9. Leave it to cool on a cooling rack.
  10. To make the sauce, add the butter and sugar to a pan set over a medium heat.
  11. Allow the butter to melt, then add the cream, vanilla extract and black treacle, and mix well.
  12. Leave it to come to a boil, then remove it from the heat.
  13. Pour some of the sauce over the pudding, the rest will be poured over the pudding as it's served.

Notes

  • I used dates and dried fruit to resemble more a traditional Christmas pudding, which relies heavily on dried fruit. You can use only dates as well, but I find that the dried fruit work really well here.
  • If you can't find ready-soaked brandy dried fruit, you can use 100 ml of brandy or rum to soak the fruit yourself. Just add them to a pan set over a low heat, and gently simmer for 10 minutes until the fruit soak up the liquid.
  • Baking this pudding in a special pudding basin is what makes it look so Christmassy. The batter is enough to fill a 1 litre pudding basin, if you have a smaller one, just fill it until there is about 2 cm left at the top, and if you still have batter left, add it to a smaller baking dish you have.
  • It is best not to overfill the basin, as the pudding needs room for raising too. Too much batter will also take a lot longer to bake, as the middle will still be raw.
  • If you are not fussed much about being in the shape of a Christmas pudding, you can use a regular rectangle baking tray, and follow the exact same steps. The pudding will bake quicker, so have a look at it after 30 minutes.

Nutrition Information

Calories 642kcal (32%) Carbohydrates 79g (26%) Protein 6g (12%) Fat 35g (54%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 117mg (39%) Sodium 260mg (11%) Potassium 427mg (12%) Fiber 3g (12%) Sugar 55g (110%) Vitamin A 1230IU (25%) Vitamin C 0.4mg (0%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 642

% Daily Value*

Calories 642kcal 32%
Carbohydrates 79g 26%
Protein 6g 12%
Fat 35g 54%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 260mg 11%
Potassium 427mg 9%
Fiber 3g 12%
Sugar 55g 110%
Vitamin A 1230IU 25%
Vitamin C 0.4mg 0%
Calcium 146mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.