Gizzi Erskine’s Earl Grey Sticky Toffee Pudding
- Autumn
- Desserts & Baking
- Special Guests
Ditch the mug for a dish the next time the kettle boils with Gizzie's delicious tea-infused Sticky Toffee Pudding recipe.
Ingredients
For the pudding:
350g Water
1 ½ tsp Earl Gray tea (loose is best or two tea bags)
320g Dates (pitted)
1 ½ tsp Bicarbonate of soda
150g Light Muscovado sugar
100g Caster Sugar
3 large Eggs
300g Plain Flour
1 tsp Cinnamon
½ teaspoon of Mixed Spice
the rind of 1 Orange, finely grated
1 tsp seeded Vanilla extract
Sticky toffee sauce:
150g Light Brown Muscavado sugar
75g Dark Brown Muscavado sugar
1 tbsp of seeded Vanilla extract
To serve: Yeo Valley Organic Vanilla Ice Cream
Method
Boil the water and add the Earl Grey tea, leave to stew for 5 minutes.
Strain the tea into the dates and add the bicarb. Leave to soak while you make the rest of the pudding.
In a blender or table top mixer, cream together the butter and sugar until fluffy and white.
Mix in the eggs one at a time
Add the flour, date mix, greek yoghurt, spices and orange. Mix until combined.
Butter a pudding or 6 dariole moulds. Fill the dishes with mix and then cover the top with buttered foil. Bake in a water bath at 190C for 45 minutes.
To make the sauce, place the ingredients into a medium sauce pan and gently bring to the boil.
Turn the mix down to a simmer and cook for 2 minutes to thicken.
When the puddings are ready, tip them out onto a plate, then douse the pudding in sticky toffee sauce.
Serve with a jug of extra sauce and vanilla ice cream.
In this recipe...
Double Cream
Unsalted Butter
15
Greek Style Natural Yogurt
10
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