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Holiday Sticky Toffee Pudding
Ingredients
| Quantity | |
|---|---|
| Toffee Sauce | |
| Unsalted butter | 120g |
| Light soft brown sugar | 120g |
| Double cream | 120ml |
| Sponge | |
| Stoned dates | 200g |
| Chopped dried apricots | 50g |
| Boiling water | 200ml |
| Bicarbonate soda | 1 tsp |
| Soft unsalted butter | 75g |
| Light soft brown sugar | 150g |
| Golden syrup | 1 tbsp |
| Eggs | 2 |
| Self-raising flour | 200g |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Topping | |
| Pecan nuts, chopped | 30g |
| Dates cut into matchsticks | 50g |
Steps
This festive sticky toffee pudding recipe is the perfect centerpiece for your holiday celebrations, especially when baked in the Gozney Dome. The warm, spiced flavors of the rich sponge paired with a luscious toffee sauce make it a cozy and indulgent treat ideal for Christmas parties and winter gatherings. Cooking in the Gozney Dome adds a unique, smoky wood-fired touch that elevates this classic dessert, creating a memorable and heartwarming experience for your friends and family.
Let's get this started:
1. Fire up your Gozney Dome to 590°F.
2. Make the sauce! Add the butter and sugar to a saucepan and cook over a medium heat until the butter has melted and sugar dissolved. Keep bubbling away until the mixture starts to look frothy. Remove from the heat and whisk in the double cream until smooth.
3. Put the 200g whole stoned dates and apricots in a bowl, pour over the boiling water and add the bicarbonate of soda. Leave to soak for 5-10 minutes until softened, then blitz the mixture in a food processor or blender until roughly smooth.
4. Combine the butter, sugar and golden syrup in a large bowl and beat together until light and fluffy. Add the eggs one at a time, beating well, followed by the pureed dates and apricots. Mix through the flour, cinnamon, ginger, and nutmeg.
5. Pour about 150g worth of caramel in the bottom of a non-stick pan or (if possible) a cast iron frying pan and spread out so the bottom is covered. Dollop in the sponge mix and spread out evenly - don't squish out the caramel.
6. Place into your Dome entrance to the right and bake for 20-25 minutes, covering with foil when the sponge starts to brown too much. The caramel will bubble around the edges and the sponge will almost cook/boil in the caramel and rise and absorb all the delicious sauce.
7. Carefully remove and allow to cool slightly in the pan. In a small pan or tray toast the roughly chopped pecans in the Gozney until brown.
8. Allow to cool slightly, then turn the whole thing out on to a plate so the sauce is now on top and drizzling down the sides. Pour any left over caramel on top. Serve warm with vanilla ice cream and sprinkled with pecans.
Enjoy and remember, you got this!
Written by: Phylicia Burd
Recipe by: Gozney