RECIPE
Spiced sticky toffee pudding with pomegranate syrup
Steven Carter-Bailey
SERVES 8
• 175g medjool dates
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 50g unsalted butter , plus extra for greasing
• 100g light brown sugar
• 50g dark brown sugar
• 3 tbsp tahini
• 1 tsp vanilla extract
• 2 large eggs
• ¼ tsp ground cardamom
• ½ tsp pumpkin spice mix ( or cinnamon )
• ½ orange , zested
1 . Heat the oven to 180C / 160C fan / gas 4 . Put the dates in a heatproof bowl and cover with 225ml boiling water . Set aside to cool . Add all of the remaining sponge ingredients to a food processor , tip in the cooled date and water mixture , then blend on high until everything is combined and the dates have become flecks . Pour the batter into a buttered 23 x 33cm casserole dish and bake for 30-35 mins . Once cooked , remove and cool slightly . 2 . Add all of the toffee sauce ingredients ( apart from the optional rum ) to a heavy-based saucepan and
FOR THE TOFFEE SAUCE
• 120g double cream
• 75g medjool dates , chopped
• 90g unsalted butter
• 200g light brown sugar
• 2 tbsp dark rum ( optional )
FOR THE SYRUP
• 250ml pomegranate juice
• 250g caster sugar
heat gently until everything has melted . Bring the mix to a boil and keep boiling for 2 mins while stirring constantly . Remove from the heat and stir through the rum , if using . Transfer to a heatproof jug and , when needed , microwave in 30 second blasts to reheat , stirring each time . 3 . For the syrup , put the juice and sugar in a small saucepan . Bring to the boil , then lower the heat and simmer for 10-15 mins . To serve , spoon the pudding onto plates and top with toffee sauce and cooled syrup .
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