Bay and Chestnut Sticky Toffee Pudding
Ingredients
200g unsalted butter, plus extra for the dish
225g pitted dates, roughly chopped
1 tsp bicarbonate of soda
50g black treacle
275g dark brown soft sugar
3 medium eggs
175g plain flour
2 tsp baking powder
1 pinch sea salt
180g cooked peeled chestnuts, crumbled
10 bay leaves (fresh or dried)
115ml double cream, plus 12 tbsp double cream or ice cream, to serve (optional)
8 servings - with optional cream
Calories~700 kcal
Protein~8 g
Carbs~95 g
Fat~32 g
Fiber~4 g
Sugar~63 g
Total recipe
Calories~5,600 kcal
Protein~65 g
Carbs~760 g
Fat~255 g
Fiber~35 g
Sugar~500 g
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Grease a 26cm x 18cm baking dish with butter and line with baking paper.
Step 2
Cover the dates with 225ml boiling water in a bowl. Add the bicarb; leave for 30 mins.
Step 3
Soften 100g of the butter and beat it with 25g treacle and 75g sugar with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing after each. Fold in the flour, baking powder, salt, chestnuts, dates and their liquid.
Step 4
Spoon into the dish. Push 8 of the bay leaves halfway in at random; bake for 40 mins.
Step 5
Simmer the remaining 100g butter, 200g sugar, 25g treacle and 2 bay leaves in a pan over a medium heat. Stir in the 115ml cream, simmer for 1 min; remove from the heat.
Step 6
Using a skewer, poke holes all over the cake’s surface. Spoon over just under half the sauce; leave for 25 mins. Serve with the remaining sauce and extra cream or ice cream if you like. Store leftovers covered and chilled for 3 days. Reheat before serving.
