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Trending Recipe: Sticky toffee, fig & walnut pudding with toffee sauce

Trending Recipe: Sticky toffee, fig & walnut pudding with toffee sauce

A decadent sticky toffee pudding with figs and walnuts and a toffee sauce.

Sam Linsell from Drizzle and Dip



200gms dried figs, chopped

1 tsp bicarbonate of soda

100gms butter

200gms soft or light brown sugar (muscovado or Demerara if you can)

4 free-range large eggs

1 tsp vanilla extract

350gms self-raising flour

100gms walnuts, chopped

Toffee sauce:

350gms light soft brown sugar

150gms butter

400ml cream

1 tsp vanilla extract

100gms toasted walnuts, chopped

3 – 4 Tbsp Molasses (optional to darken the sauce)

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Preheat the oven to 180C / 350F and grease your Le Creuset ceramic dish with butter or spray with non-stick cooking spray and set aside.

Put the figs in a bowl with the 1 tsp bicarb and 400ml of boiling water and set aside to rehydrate for about 10 minutes, giving it a good stir.

Using an electric mixer, beat the butter and sugar until light and fluffy.

Add the vanilla extract and then each egg one at a time, ensuring you mix well before the next addition. The mixture will look a little curdled but don’t worry.

Add the flour and give it a brief mix, then add the walnuts, dried figs along with all the liquid it was soaking in. Mix until well combined.

Tip the batter into the buttered Le Creuset dish and bake for 30 – 35 minutes until the pudding is springy to the touch or when a knife is inserted into the middle it comes out clean.

While the pudding is baking, make the sauce. Add all the ingredients to a small pot and bring to the boil over a low heat dissolving the sugar. Keep stirring. Pour half the hot sauce over the pudding as it comes out the oven and then return the sauce back to the stove. You can either serve it as it is, or you can cook it for a further 10 or so minutes until it thickens and becomes more toffee-like (stirring continuously). I added a 3 – 4 Tbsp molasses to amplify the caramel flavour and darken the sauce but this is totally optional. Serve this warm in a jug alongside the sticky toffee pudding. This is delicious with scoops of vanilla bean ice cream or whipped cream.






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