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Lyles® Spiced Orange Sticky Toffee Pudding

The British classic but topped with a thick layer of tangy jelly for extra zest

Method

  1. For the Jelly: Put the fresh orange juice and glucose together in a pan and bring up to 50°C.
  2. Add in the caster sugar and pectin jaune and continue cooking until the mixture reaches 109°C. Whisk continuously to prevent the mix from burning.
  3. Once the mix reaches the desired temperature, add the tartaric acid and stir until it dissolves.
  4. Pour into a shallow 20-23cm (8-9”) square parchment lined cake tin and place in the fridge to set.
  5. For the Pudding: Pre-heat the oven to 180°C Fan / Gas Mark 4. Boil the water in a pan, take off the heat then pop the pitted dates in and allow to steep for 10 minutes.
  6. In a large mixing bowl, add the butter and Tate & Lyle® Light Soft Brown Cane Sugar then cream the two ingredients together until light and fluffy.
  7. Add the Lyle’s Golden Syrup® and Lyle’s Black Treacle to the mix and beat together.
  8. Beat in the eggs, 1 at a time and continue whisking for 5 minutes. Add the self raising flour, nutmeg, cinnamon, cardamom and slowly mix together.
  9. Pour the hot water and dates into a food processor then blend to a purée and decant into a new mixing bowl.
  10. Add the bicarbonate of soda, vanilla paste and orange zest to the date purée and mix gently.
  11. Combine the date mix with the sponge mix and fold together. Then spoon into a shallow 20-23cm (8-9”) square parchment lined cake tin.
  12. Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  13. Remove from the oven and allow to cool to room temperature. Cut off the edges of the sponge before placing the orange jelly on top and cut away any overhang. Then slice into 9 even portions.
  14. For the Sauce: Melt the butter, Lyle’s Golden Syrup®, orange juice and Tate & Lyle® Light Soft Brown Cane Sugar in a pan over a medium heat. Add the double cream and cook for 5 minutes.
  15. Pour the warm toffee sauce over the portions pudding, finish with a scoop of vanilla ice cream and fresh orange zest then serve.