Blitz-&-bake sticky toffee Christmas pud

This deliciously moist alternative to the traditional pudding was conjured up by combining sticky toffee pudding and carrot cake

  • Prep:20 mins
    Cook:1 hrs 30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 703
  • fat 39g
  • saturates 18g
  • carbs 81g
  • sugars 44g
  • fibre 3g
  • protein 7g
  • salt 1g


  • 200g ready-to-eat stoned dates
  • 100g walnuts
  • 1 carrot, peeled and coarsely grated in the food processor
  • 1 dessert apple, peeled, cored and coarsely grated in the food processor
  • 2 tbsp golden syrup
  • 4 tbsp brandy
  • 100g cold butter, cut into cubes
  • 2 eggs, beaten
  • 140g golden caster sugar
  • 170g self-raising flour
  • 1 tsp bicarbonate of soda
  • 175g golden caster sugar
  • 25g walnuts, roughly chopped
  • 100g butter
  • 6 tbsp double cream


Make ahead
The pudding can be made ahead and kept in the fridge for up to two days or frozen for up to a month. To reheat, defrost if frozen, then simply microwave on Medium for 8-10 mins, until piping hot. Make the praline and sauce up to 12 hrs ahead, then chill the sauce and keep in the fridge, but leave the praline covered at room temp.


  1. Heat oven to 160C/fan 140C/gas 3. Blitz the dates in a food processor until chopped a little, then add the walnuts, carrot, apple, golden syrup and brandy. Pulse a few times until coarsely chopped, but still chunky. Tip in the butter, eggs and sugar and pulse a few times to combine. Finally, add the flour and bicarbonate soda, and keep tapping the pulse button just until everything comes together. Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. Tip the mix in, smooth the top and bake for 1 hr 20 mins –1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.

  2. To make the sauce, tip the sugar into a frying pan and put over a medium heat. Cook until bubbling and golden. Swirl in the walnuts and, when completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper. Leave to harden; this is the praline. Carefully add the butter and cream to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.

  3. To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.

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