Sticky Ginger and Toffee Pudding

Is there anything more comforting than a sticky toffee pudding? If you’re feeling The Bake Off Effect then give our delicious Blandford Fly-infused recipe a try.

Serves 8

Prep Time: 15 minutes

Cook Time: 40 – 45 minutes

For the pudding:

250g pitted dates, chopped

200ml Blandford Fly

2 balls of stem ginger from a jar, finely chopped and 4 tbsp syrup

1 tsp bicarbonate of soda

85g salted butter, softened

75g light brown muscovado sugar

75g caster sugar

2 large eggs, beaten

1 tsp mixed spice

175g self-raising flour

For the sauce:

1 ball of stem ginger, finely chopped and 2 tbsp stem ginger syrup

100g salted butter

150g light brown muscovado sugar

100ml double cream

40g walnut pieces

Blandford Fly, to serve

1. Preheat the oven to 180C, fan 160C, gas 4.

2. Place the dates, Blandford Fly, stem ginger and syrup in a saucepan and boil

for 2 – 3 minutes to just soften the dates a little. Remove from the heat and stir

in the bicarbonate of soda and cool a little.

3. Meanwhile, using an electric whisk beat together the butter and sugars until

combined well, then gradually beat in the eggs and follow with the mixed spice.

4. Fold in the flour and date mixture using a large metal spoon.

5. Place in a buttered 2-litre rectangular or oval ovenproof dish and bake in the

oven for 35–40 minutes or until a skewer comes out clean from the middle.

6. Meanwhile, make the sauce. Add all the ingredients into a saucepan and melt

over a low heat, stirring occasionally until it boils.

7. Using a skewer, make holes all over the sponge and pour the sauce over the

top of the pudding and place under a medium-hot grill for 8–10 minutes or until

the sauce is bubbling.

8. Rest for 10 minutes before serving with cream and a glass of Blandford Fly.

Tip: To chop the dates and ginger quickly use a food processor.