Wholemeal Sticky Toffee Christmas Bundt Pudding
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About this recipe:
A little lighter than the traditional seasonal dessert, this recipe includes a touch of spiced rum. Cook in a silicone bundt mould or traditional pudding basin. It is easy to prepare the ingredients in advance of cooking the pudding which is cooked in the microwave.
bundt mould or large pudding basin, greaseproof or parchment paper, 3 x mixing bowls and saucepan
STICKY TOFFEE PUDDING
125g Doves Farm Organic Self Raising Wholemeal Flour
1 tsp mixed spice
175g dates, destoned
½ tsp Doves Farm Bicarbonate of Soda
125ml boiling water
1 tbsp black treacle
75g mixed peel
50g dried cranberries
4 tbsp rum
100g butter, melted
75g soft brown sugar
butter, for greasing
STICKY TOFFEE SAUCE
25g soft brown sugar
cream for serving
Preparing the Pudding
- Cut a circle of greaseproof or parchment paper the same diameter as the top of the silicone bundt mould and make 2 x 5cm/2” cuts to form a cross in the middle of the paper.
- Measure the flour and mixed spice into a bowl, stir to combine and sieve into another bowl.
- 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.
- Measure the raisins, mixed peel and cranberries into a third bowl, add the rum, stir and leave for 30 minutes.
- Gently melt the butter then leave to cool.
- Rub some butter generously around the inside of a bundt mould or large pudding basin.
- Break the eggs into a mixing bowl, add the sugar and beat well.
- Pour the melted butter into the bowl and beat again.
- Add the date mixture to the bowl and stir to mix well.
- Tip the flour blend into the bowl and mix to combine.
- Lastly stir the fruits, add them to the bowl and stir again.
- 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.
- Cover the pudding with clingfilm and cut a hole in the top for steam to escape.
- Cook on high (800w) for 4 minutes, leave to stand for 4 minutes and cook for a further 4 minutes.
- Allow the pudding to cool completely.
- Remove the clingfilm and cover the basin tightly with kitchen foil and store for up to 3 days.
Sticky Toffee Sauce
- Chop the butter into cubes and put them into a saucepan.
- Add the sugar and cream.
- 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
- Remove the kitchen foil.
- Cover the pudding loosely with cling film, which will allow steam to escape.
- Put the pudding into the microwave and close the door.
- Turn the microwave to full power (800w).
- Cook for 4 minutes then leave to stand for 4 minutes.
- Carefully remove the pudding from the microwave.
- Remove the cling film.
- Run a warm knife around the inside edge of the bowl.
- 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.