Gizzi Erskine’s Earl Grey Sticky Toffee Pudding
Ditch the mug for a dish the next time the kettle boils with Gizzie’s delicious tea-infused Sticky Toffee Pudding recipe.
Ingredients
For the pudding:
- 350g Water
- 1 ½ tsp Earl Gray tea (loose is best or two tea bags)
- 320g Dates (pitted)
- 1 ½ tsp Bicarbonate of soda
- 150g Yeo Valley Organic Unsalted Butter
- 150g Light Muscovado sugar
- 100g Caster Sugar
- 3 large Eggs
- 80g Yeo Valley Organic Plain Greek Yoghurt
- 300g Plain Flour
- 1 tsp Cinnamon
- ½ teaspoon of Mixed Spice
- the rind of 1 Orange, finely grated
- 1 tsp seeded Vanilla extract
Sticky toffee sauce:
- 150g Light Brown Muscavado sugar
- 75g Dark Brown Muscavado sugar
- 150g Yeo Valley Organic Unsalted Butter
- 125g Yeo Valley Organic Double Cream
- 1 tbsp of seeded Vanilla extract
To serve: Yeo Valley Organic Vanilla Ice Cream
Try it with...
Method
- Boil the water and add the Earl Grey tea, leave to stew for 5 minutes.
- Strain the tea into the dates and add the bicarb. Leave to soak while you make the rest of the pudding.
- In a blender or table top mixer, cream together the butter and sugar until fluffy and white.
- Mix in the eggs one at a time
- Add the flour, date mix, greek yoghurt, spices and orange. Mix until combined.
- Butter a pudding or 6 dariole moulds. Fill the dishes with mix and then cover the top with buttered foil. Bake in a water bath at 190C for 45 minutes.
- To make the sauce, place the ingredients into a medium sauce pan and gently bring to the boil.
- Turn the mix down to a simmer and cook for 2 minutes to thicken.
- When the puddings are ready, tip them out onto a plate, then douse the pudding in sticky toffee sauce.
- Serve with a jug of extra sauce and vanilla ice cream.
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