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Make sticky date pudding like Jamie Oliver

PUBLISHED: 16:23 19 December 2017 | UPDATED: 16:27 19 December 2017

Jamie's sticky date pudding

Jamie's sticky date pudding

Archant

As part of his feature on why he loves Christmas in Essex, Jamie Oliver shares his delicious recipe for chai sticky date pudding with toffee sauce

What you’ll need:

For the date pudding:

150g of unsalted butter (at room temperature), plus extra for greasing

500g of self-raising flour, plus extra for dusting

500g of dried, pitted dates

1 orange

2 chai tea bags

20g of bicarb

350g of dark brown sugar

5 large free-range eggs

1 teaspoon of vanilla extract

50g of golden syrup

75g of black treacle

For the toffee sauce:

125g of double cream

50g of unsalted butter

50g of dark brown sugar

30g of golden syrup

1 lug of brandy

What you have to do:

1) Preheat the oven to 160C and place a tray of water in the bottom (this creates steam to keep the pudding moist), then butter and flour a 25cm tin.

2) Chop the pitted dates, and zest the orange. Boil 400ml of water, turn the heat off, then add the tea bags and infuse for 3 minutes. Boil again, whisk in the bicarb and add the dates. Leave to one side to cool to room temperature.

3) Cream the butter and sugar in a food processor until light and fluffy. Now whisk the eggs, vanilla, orange zest, golden syrup and treacle and pour into the butter mixture in stages, beating until smooth each time.

4) Sieve the flour and fold gently into the batter. Stir in the date mixture, then pour into a Bundt tin. Bake for 1 hour, or until a knife inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes.

5) 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. Invert the pudding onto a platter and baste with a little of the sauce. Served with clotted cream and the remaining sauce on the side.

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