Jamie Oliver’s Epic Sticky Toffee Pudding Recipe excerpted from SIMPLY JAMIE

Excerpted from Simply Jamie: Fast & Simple Food by Jamie Oliver published by Appetite.   Copyright © Jamie Oliver Enterprises Limited 2024. Recipe photography © by David Loftus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.   

Note from the Chef: Here’s one of my favourite childhood desserts made in a baking dish for ultimate ease – it always brings a smile.

Serves 16

Ingredients

2 Earl Grey tea bags

7 oz Medjool dates

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ a nutmeg

1½ cups plus 3 tablespoons
unsalted butter, plus extra
for greasing

1½ cups plus 2 tablespoons
superfine sugar

1⅔ cups packed dark
muscovado sugar

3 3/4 cups self-rising flour

4 large eggs

3 tablespoons Scotch whisky

1¼ cups heavy cream

Method

1 Preheat the oven to 325°F. Steep the tea bags in 3/4 cup of boiling water,
pit and add the dates, then stir in the baking soda and leave for 10 minutes.

2 Remove the tea bags, then blitz the mixture in a food processor. Add the
cinnamon and ginger, grate in the nutmeg, add 3/4 cup of the butter and
3/4 cup of each sugar, all the flour and the eggs, then blitz again until smooth.

3 Grease a 7 x 11-inch baking dish with butter, pour in the pudding mixture,
then bake for 35 minutes, or until an inserted skewer comes out clean.

4 To make the caramel sauce, put the remaining butter and sugars into a small
pan, along with the whisky. Simmer for 5 minutes on a medium heat, until
you get a shiny, spoonable consistency, whisking occasionally, then remove
from the heat and stir in the cream.

5 As soon as the pudding is out of the oven, pour over half the caramel sauce,
serving the rest on the side, for drizzling over. Delicious rippled with custard
(like you see in the picture), or with whipped cream or ice cream.

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