Sticky Toffee Pudding | Jamie and Sally Oliver

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, gas 4).
2. Steep the tea bags in 150ml of boiling water for 3½ minutes. Meanwhile, remove the pits from the dates and put them in a food processor with the cinnamon, ginger and half the grated nutmeg.
3. Remove the tea bags and pour the tea over the dates, pressing them under the liquid. Cover and leave to soak for 10 minutes.
4. Add the roasted pumpkin or squash and blend to a purée, scraping down the sides as needed.
5. Butter and lightly flour a 26cm Bundt tin or a 20 x 30cm baking dish. Cream the butter and both sugars until smooth.
6. Beat in the eggs one at a time, then fold in the flour and the date purée with a large metal spoon.
7. Pour into the tin or dish and bake for 45 to 50 minutes, until a skewer inserted comes out clean.
8. For the sauce, melt the cubed butter in a small pan over medium heat. Add both sugars, then carefully add the rum and double cream.
9. Bring to the boil, then simmer for about 5 minutes, until deep golden.
10. As soon as the pudding comes out of the oven: for a Bundt, turn it onto a platter and brush generously with sauce; for a baking dish, poke small holes in the top and pour over one-third of the sauce.
11. Sprinkle with a little sea salt and serve with the remaining sauce and cream or other accompaniments.

Summarized from Jamie Oliver's video. Watch it for the details.

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