Sticky toffee pudding is the ultimate British treat. We’re going to talk you through Jamie’s jamie oliver christmas pudding sticky toffee pudding recipe and give you a few extra tips on how to make sure your pud is perfect. It’s the ultimate comfort food, so give it a go! This is what makes sticky toffee pudding sticky.

Then, when they’ve softened, mash well with a fork and add to your batter. Just use dairy-free spread instead of butter, and watch this quick video to find out what you can use instead of eggs. It only takes 45 minutes to whip up, so it’s a great way to end a lazy weekend lunch, or an impromptu dinner party. A super twist on the original, these cupcakes are perfect for making with the kids.

A classic from the archives, and a delicious alternative from the classic Christmas Pudding. This Panettone dessert is packed full of beautiful pockets of dark chocolate and rich marmalade. This indulgent dish will keep the whole family happy around the table, with it’s crispy and spongy texture, you’re in for a real Christmas treat. Cracking cocktail recipes that’ll keep your guests going to the stroke of midnight and beyond! Your ultimate guide to the best Christmas ever! This is based on my dear Nan’s beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. The cost per serving below is generated by Whisk.

5 litre pudding bowl with butter. Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well. Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl.

Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed. When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it. Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream. Cold leftovers are delicious with a slice of British cheese, such as Lancashire, or in a Christmas sundae.