Sticky toffee pudding with clementine
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If like me, you somehow end up with an abundance of clementines after the festive season, then this recipe is for you. My sticky toffee pudding with clementine …obviously.
I love the lil zesty hit you get with this pudding and although Christmas may be over, I’m not ready to give up indulgent desserts for anyone. There’s no giving up sugar, carbs or custard for this gal.
If you’re out of clementines, you can substitute for oranges. It just won’t be as festive sounding, but it will still be delicious.
For more dessert inspo, check out more recipes here.
Ingredients
metric imperial
For the pudding
- 120g butter or soft margarine
- 125g light brown sugar
- 2 eggs, beaten
- 3 tbsp golden syrup
- 1 tsp vanilla extract
- 150g dates
- 100ml boiling water
- 100ml clementine juice
- 1 tsp bicarbonate soda
- 150g self raising flour
- Clementine zest
For the toffee sauce
- 100g butter
- 150g dark muscovado sugar
- 3 tbsp golden syrup
- 200ml double cream
- 100ml clementine juice
Method
- First, preheat the oven to 170°C fan.
- Grab a jug and add your dates, then pour over the boiling water and leave for 10 minutes.
- Then, grab a hand whist or a stand mixer with the paddle attachment (if you have one) and add the butter and soft brown until pale and beautifully fluffy.
- Now we get to the golden syrup part woo! Add your syrup, eggs, zest and vanilla then beat until all combined.
- Once your dates have been bathed for 10 minutes. add the bicarbonate of soda and then the clementine juice. Then, using a hand blender make a paste-like mix.
- Pour this paste into your cake batter and mix gently until combined.
- With the flour, add it into the batter a third at a time until you have a smooth batter.
- Transfer into an oven dish and place in the oven for 40-45 minutes or until it’s golden and springs back when poked.
- While baking, use this time to make your golden syrup toffee sauce.
- In a saucepan on medium heat add the butter, sugar and golden syrup. Stir occasionally as you don't want the sugar to burn!
- Once the sugar has dissolved and the mixture is slowly bubbling, add the double cream and the clementine juice.
- Whisk the toffee sauce until fully combined and leave on a low heat until thickened, keep stirring to prevent it from catching.
- Once the pudding is ready and out of the oven, using a skewer or something similar poke small holes all over the cake.
- Pour over 1/2 of your toffee sauce so that it sinks all the way into your spongey pudding.
- Serve it up with extra lashings of toffee sauce, Lyle's Golden Syrup and cream, or custard, or ice cream, whatever you fancy really!