Jamie Oliver

Chai sticky date pudding with toffee sauce

Orange, vanilla & brandy

Chai sticky date pudding with toffee sauce

Serves 10
Cooks In1H 30M plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    753
    38%
  • Fat
    27.1g
    39%
  • Saturates
    26g
    130%
  • Protein
    10.2g
    20%
  • Carbs
    126g
    48%
  • Sugars
    89.8g
    100%
  • Salt
    2.1g
    35%
  • Fibre
    3.5g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Ed Loftus
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Ingredients

  • 150 g unsalted butter , (at room temperature), plus extra for greasing
  • 500 g self-raising flour , plus extra for dusting
  • 500 g dried pitted dates
  • 1 orange
  • 2 chai tea bags
  • 20 g bicarbonate of soda
  • 350 g dark brown sugar
  • 5 large free-range eggs
  • 1 teaspoon vanilla extract
  • 50 g golden syrup
  • 75 g black treacle
  • TOFFEE SAUCE
  • 125 g double cream
  • 50 g unsalted butter
  • 50 g dark brown sugar
  • 30 g golden syrup
  • 1 lug of brandy
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Jamie Magazine
Recipe From

Jamie Magazine

By Ed Loftus

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Method

  1. Preheat the oven to 160ºC/325ºF/gas 3 and place a tray of water in the bottom (this creates steam during cooking to keep the pudding moist). Butter and flour a 25cm bundt tin and set aside.
  2. Roughly chop the pitted dates, and zest the orange.
  3. In a pan, bring 400ml of water to the boil, turn the heat off, add the tea bags and leave to infuse for 3 minutes.
  4. Discard the tea bags and bring back to the boil. Whisk in the bicarbonate of soda and add the dates. Leave to one side to cool to room temperature.
  5. Cream the butter and sugar in a food processor or with a hand-held mixer until incorporated, light and fluffy.
  6. In a bowl, whisk together the eggs, vanilla, orange zest, golden syrup and treacle until just combined. Pour into the butter mixture in stages, beating until smooth each time.
  7. Sieve the flour and fold gently into the batter. Stir in the date mixture, then pour into the bundt tin.
  8. Bake for 1 hour, or until a knife inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes.
  9. Pop all the sauce ingredients in a small pan and bring to the boil over a medium heat. Simmer for 5 minutes, stirring, then remove from the heat.
  10. Invert the pudding onto a platter and baste with a little of the sauce. Delicious served with clotted cream and the remaining sauce on the side.

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Nutrition per serving
  • Calories
    753
    38%
  • Fat
    27.1g
    39%
  • Saturates
    26g
    130%
  • Protein
    10.2g
    20%
  • Carbs
    126g
    48%
  • Sugars
    89.8g
    100%
  • Salt
    2.1g
    35%
  • Fibre
    3.5g
    -

Of an adult's reference intake