Sticky Toffee Pudding with Dried Fruit and Lady Grey Tea

Rich fruit sponge puddings infused with Lady Grey tea, served with a decadent, buttery homemade toffee sauce.

Baking Vegetarian Dessert Sweet British

Estimated Nutrition

Calories

1120.1

kcal / serving

6720.5 kcal total

Carbs

147.6g

per serving

885.8 g total

Fat

55.9g

per serving

335.5 g total

Protein

6.4g

per serving

38.2 g total

Cook Time

minutes

Serves

puddings

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

170

Dark Brown Muscovado Sugar

for the sponge

tbsp

200

tsp

drop

a few drops

300

Dark Muscovado Sugar

for the sauce

Dairy

Butter

lightly salted, plus extra for greasing

piece

Eggs

large, free-range

225

Butter

chopped, for the sauce

200

Double Cream

Fruits

Figs

dried

100

Dates

dried and pitted

Apricots

dried

Liquids

290

Water

boiling

NutsSeeds

tsp

Mixed Spice

Other

bag

Lady Grey Tea

Method

Grease six non-stick pudding moulds and preheat the oven to 200°C.

Infuse the tea bags in boiling water for five minutes.

Blend the tea-infused water with figs, dates, and apricots into a loose paste using a food processor.

Add the remaining sponge ingredients to the paste and blend into a thick batter.

Divide the batter between the moulds and bake on a tray for 25 to 30 minutes.

Dissolve butter, sugar, and cream in a pan over medium heat while stirring.

Boil the sauce for two minutes while stirring constantly.

Sieve the sauce into a bowl and set aside.

Turn out the warm puddings and drizzle with toffee sauce to serve.