Bay and Chestnut Sticky Toffee Pudding
By OcadoLife
Published on 17 October 2023
Switch up a classic pud with this Bay and Chestnut Sticky Toffee Pudding from chef, food writer and cookbook author Gill Meller. “The bay leaves (use fresh ones if you can) are wonderfully aromatic and flavour the batter beautifully,” says Gill. “And the chestnuts have a natural milky sweetness and add great texture.” Looking for more dessert recipes? Look no further.Time and servings
1 hrTotal time
Serves 12437 kcal/serving
20 minsPrep time
40 minsCooking time
Ingredients
- 200g unsalted butter, plus extra for the dish
- 225g pitted dates, roughly chopped
- 1 tsp bicarbonate of soda
- 50g black treacle
- 275g dark brown soft sugar
- 3 medium eggs
- 175g plain flour
- 2 tsp baking powder
- 1 pinch sea salt
- 180g cooked peeled chestnuts, crumbled
- 10 bay leaves (fresh or dried)
- 115ml double cream, plus 12 tbsp double cream or ice cream, to serve (optional)
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Grease a 26cm x 18cm baking dish with butter and line with baking paper.Step 2
Cover the dates with 225ml boiling water in a bowl. Add the bicarb; leave for 30 mins.Step 3
Soften 100g of the butter and beat it with 25g treacle and 75g sugar with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing after each. Fold in the flour, baking powder, salt, chestnuts, dates and their liquid.Step 4
Spoon into the dish. Push 8 of the bay leaves halfway in at random; bake for 40 mins.Step 5
Simmer the remaining 100g butter, 200g sugar, 25g treacle and 2 bay leaves in a pan over a medium heat. Stir in the 115ml cream, simmer for 1 min; remove from the heat.Step 6
Using a skewer, poke holes all over the cake’s surface. Spoon over just under half the sauce; leave for 25 mins. Serve with the remaining sauce and extra cream or ice cream if you like. Store leftovers covered and chilled for 3 days. Reheat before serving.