STICKY TOFFEE PUDDING COMPANY RECIPES

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STICKY TOFFEE PUDDING RECIPES | BBC GOOD FOOD



Sticky toffee pudding recipes | BBC Good Food image

See our most indulgent sticky toffee pudding recipes, perfect for Christmas. Try our vegan option for a new twist or go for one of our easy classics.

Provided by Good Food team

Number Of Ingredients 1

STICKY TOFFEE PEAR PUDDING RECIPE | BBC GOOD FOOD



Sticky toffee pear pudding recipe | BBC Good Food image

A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd

Provided by Cassie Best

Categories     Dessert

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 16

8 small firm pears (we used Conference)
200g golden caster sugar
2 cinnamon sticks
1 star anise
6 cloves
1 lemon, zest pared
1 orange, zest pared
vegan ice cream, to serve (optional)
250g pitted dates
2 tbsp linseeds
300ml unsweetened almond milk
200ml vegetable oil, plus extra for greasing
175g dark muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground mixed spice

Steps:

  • Peel the pears and cut the bottom off each to give a flat base – cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
  • Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
  • Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
  • Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.

Nutrition Facts : Calories 646 calories, FatContent 27 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 75 grams sugar, FiberContent 6 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium

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  • 1. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with butter.

    2. Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate of soda and treacle (see tip), and add the eggs. Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. Expect it to have a slightly curdled look.

    3. Pour the batter into the prepared dish and bake in the oven for 35–40 minutes or until well risen and springing up in the centre.

    4. Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring, for a few minutes until thickened.

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