
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
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.

Similar Recipes
Keep up with everything happening in the valley...
...including upcoming events, recipes, competitions and more. Just pop your email address in below: