Sticky toffee pudding with dried fruit and Lady Grey tea

A sticky toffee pudding for the grown-ups. Rich fruit sponge is covered with a toffee sauce infused with the light floral flavours of Lady Grey.


For the sponge pudding
  • 290ml/10fl oz boiling water
  • 2 Lady Grey tea bags
  • 50g/1¾oz dried figs
  • 100g/3½oz dried, pitted dates
  • 50g/1¾oz dried apricots
  • 55g/2oz lightly salted butter, plus extra for greasing
  • 170g/6oz dark brown muscovado sugar
  • 1 tbsp golden syrup
  • 2 large free-range eggs
  • 200g/7oz self-raising flour
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • few drops vanilla extract
For the toffee sauce
  • 225g/8oz butter, chopped
  • 300g/10½oz dark muscovado sugar
  • 200ml/7fl oz double cream

Preparation method

  1. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6.
  2. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse.
  3. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter.
  4. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.
  5. For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside.
  6. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s