“The reason this recipe is one of the best I’ve ever tried is because it’s based on fantastic Medjool dates. You can substitute any other top-quality dates. Combined with muscovado , a touch of spices, and Earl Grey tea, it is a winning combination. It also includes leftover roast pumpkin to this recipe to give it an extra festive touch. It’s delicious when served up in a Bundt tin , and looks stunning however, you can also make it toffee pudding traditional and traybake it, if you’d like. Enjoy. “
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Toffee pudding Method
1- Pour the tea bags into the jug, then cover it with boiling water to 150ml and allow to infuse for 3 half minutes. While you’re waiting, take the dates out of their stone and then put them into a food processor, along with the ginger and the cinnamon.
Then, finely grind in the half of the nutmeg. Scoop the tea bags to pour over dates and then pressing them to the bottom until they’re submerged. Let them soak, with the lid closed for about 10 minutes. Add the cooked squash or pumpkin, and then blend until a smooth puree. Stop every now and again to scrape the sides to assist in its progress.
2- Butter and lightly dust a 26cm Bundt Tin or 20cm 30-cm baking dish. In an enormous mixing bowl, combine the sugars and butter with an wooden spoon.
Beat in the eggs one at a time, and then using a large, metal spoon, mix into the flour, then fold into the dates that have been pureed. Pour the pudding into the container you prefer and bake for between 45 and 50 minutes or until a Skewer is clear.
3- Once your pudding is ready, prepare the sauce. Cube the butter , then melt it in a small saucepan at a medium temperature. Add the sugars and after which, when well mixed and thoroughly mixed, introduce the rum (it might spill out) as well as double cream.
Bring the mixture to a boiling point, and then let it simmer for about 5 minutes or until the drink is a gorgeous deep golden hue.
4- Once the pudding has come out of the oven, you’re using an Bundt tin, turn it out onto a platter , and paint over the top in enough liquid to create an elegant, crisp surface, but keep your sponge moist and soft. If you’re baking it in a dish make small holes into the top of the dish and then pour in one-third of the sauce.
Sprinkle on a bit of sea salt to make it stand out and serve with remaining sauce as a side (or put aside for another day) and some double-cream, Greek or Greek yogurts, and ice custard, or any other custard you prefer.
Toffee Pudding Tips
In the event that you do not have leftover pumpkin or squash from the roast cut and deseed 250g into pieces of 5cm and then bake at 180oC/350oF/gas4 for about 50 minutes or until they are tender.
