Sticky toffee apple and date Christmas pudding
Serves: 12
Prep time: 20 minsTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Lauren Mcclean
Sticky toffee apple and date Christmas pudding
Serves: 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
653Kcal
Fat
39gr
Saturates
21gr
Carbs
65gr
Sugars
50gr
Fibre
3gr
Protein
5gr
Salt
0.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 75g unsalted butter, softened, plus a little for greasing
- 100g pecans
- 200g Medjool dates, pitted
- 125g jumbo raisins
- 4 tbsp dark rum
- 1 Bramley apple
- 175g light muscovado sugar
- 2 medium eggs, beaten
- 225g self-raising flour
- 1 tsp mixed spice
- ½ tsp vanilla extract
For the sauce
- 200g light muscovado sugar
- 200g unsalted butter
- 300ml double cream
- 2 tsp vanilla extract
Step by step
Get ahead
The pudding and sauce can be made up to 2 days in advance and reheated. It also freezes well, whole or in portions. To reheat, slice the pudding and arrange in an ovenproof dish. Drizzle over a little of the sauce, cover with foil, then bake for 25-30 minutes or until hot. Individual portions can be reheated in the microwave (1 minute at 800W) in a covered bowl.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 2-litre ovenproof pudding basin and arrange half the pecans in the base. Roughly chop the remainder.
- Roughly chop the dates, then put in a medium pan with 250ml boiling water. Bring to the boil then cook for 2-3 minutes until just softened. Pour into a large shallow bowl and mash with a fork. Add the raisins and the rum and mix well – this will help the raisins plump up a little more, too.
- Peel and coarsely grate the apple, you only need 100g, discard the core (you can use the leftover apple in bircher muesli).
- Put the butter and sugar in a mixing bowl and beat together; gradually whisk in the beaten eggs. Stir in the flour, mixed spice, vanilla, the date and raisin mixture along with the liquid, the 100g grated apple and remaining pecans. Beat with a wooden spoon until combined.
- Pour the mixture into the basin and bake for 1 hour, then cover with foil and cook for a further 30 minutes or until a skewer comes out cleanly. Allow to cool for 15 minutes before inverting onto a plate to turn it out.
- Meanwhile put all the sauce ingredients into a medium pan, heat gently until the butter melts and the ingredients begin to amalgamate, stir and bring to the boil. Cook for 1-2 minutes until thickened slightly. Reheat gently when ready to serve. Drizzle a little over the top of the pudding and serve the remainder alongside it in a jug.
