Wholemeal Sticky Toffee Christmas Bundt Pudding
FOOD + DRINK Stir-Up Sunday cont...
Wholemeal Sticky Toffee Christmas Bundt Pudding
Recipe by: Doves Farm, dovesfarm. co. uk
Ingredients:
For the sticky toffee pudding:
• 125g Doves Farm Organic Self Raising Wholemeal Flour
• 1 tsp mixed spice
• 175g dates, pitted
• ½ tsp Doves Farm Bicarbonate of Soda
• 125ml boiling water
• 1 tbsp black treacle
• 75g raisins
• 75g mixed peel
• 50g dried cranberries
• 4 tbsp rum
• 100g butter, melted
• 2 eggs
• 75g soft brown sugar
• Butter, for greasing
For the sticky toffee sauce:
• 25g butter
• 25g soft brown sugar
• 50ml cream
• Cream for serving
Method:
Preparing the pudding:
1. Cut a circle of greaseproof or parchment paper the same diameter as the top of the silicone bundt mould and make two 5cm cuts to form a cross in the middle of the paper.
2. Measure the flour and mixed spice into a bowl, stir to combine and sieve into another bowl.
3. Chop the dates into the empty bowl, add the bicarbonate of soda and boiling water. Add the black treacle, mash everything together and leave for 30 minutes.
4. Measure the raisins, mixed peel and cranberries into a third bowl, add the rum, stir and leave for 30 minutes.
5. Gently melt the butter then leave to cool.
6. Rub some butter generously around the inside of a bundt mould or large pudding basin.
7. Break the eggs into a mixing bowl, add the sugar and beat well.
For the sticky toffee sauce: 1. Chop the butter into cubes and put them into a saucepan. Add the sugar and cream.
2. Put the pan over a gentle heat and stir to make a smooth sauce. Keep the sauce warm until serving.
Serving the sticky toffee Christmas pudding: 1. Cover the pudding loosely with cling film, which will allow steam to escape.
2. Microwave on full power for 4 minutes, then leave to stand for 4 minutes.
3. Carefully remove the pudding from the microwave, then run a warm knife around the inside edge of the bowl.
4. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Pour the sticky toffee sauce over the pudding and serve immediately with a jug of cream.
8. Pour the melted butter into the bowl and beat again, then add the date mixture to the bowl and stir to mix well.
9. Tip the flour blend into the bowl and mix to combine.
10. Lastly, stir the fruits, add them to the bowl and stir again.
11. Tip the mixture into the bundt mould or pudding basin and smooth the top. Place the greaseproof or parchment paper over the top and gently press it down onto the pudding, then cover the pudding with clingfilm and cut a hole in the top for steam to escape.
12. Microwave on high for 4 minutes, leave to stand for 4 minutes and cook for a further 4 minutes.
13. Allow the pudding to cool completely before serving.
134 • www. insidekent. co. uk