Lyles® Spiced Orange Sticky Toffee Pudding

Cooking Time

Ingredients

Increase Portion Size

Ingredients Jelly

  • g Fresh Orange Juice
  • g Glucose
  • g Caster Sugar
  • g Pectin Jaune
  • g Tartaric Acid
  • g Water

Pudding

  • g Water
  • g Pitted Dates
  • g Butter
  • g Tate & Lyle® Light Soft Brown Cane Sugar
  • g Lyle’s Golden Syrup®
  • g Lyle’s Black Treacle
  •   2 Eggs
  • g Self Raising Flour
  • g Nutmeg Powder
  • g Cinnamon Powder
  • g Cardamom Powder
  •   1 tsp Bicarbonate of Soda
  • g Vanilla Paste
  • g Orange Zest

Sauce

  • g Butter
  • g Lyle’s Golden Syrup®
  • g Orange Juice
  • g Tate & Lyle® Light Soft Brown Cane Sugar
  • g Double Cream

Method

  • 1

    Step 1

    For the Jelly: Put the fresh orange juice and glucose together in a pan and bring up to 50°C.
  • 2

    Step 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

    Step 3

    Once the mix reaches the desired temperature, add the tartaric acid and stir until it dissolves.
  • 4

    Step 4

    Pour into a shallow 20-23cm (8-9”) square parchment lined cake tin and place in the fridge to set.
  • 5

    Step 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

    Step 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

    Step 7

    Add the Lyle’s Golden Syrup® and Lyle’s Black Treacle to the mix and beat together.
  • 8

    Step 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

    Step 9

    Pour the hot water and dates into a food processor then blend to a purée and decant into a new mixing bowl.
  • 10

    Step 10

    Add the bicarbonate of soda, vanilla paste and orange zest to the date purée and mix gently.
  • 11

    Step 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

    Step 12

    Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  • 13

    Step 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

    Step 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

    Step 15

    Pour the warm toffee sauce over the portions pudding, finish with a scoop of vanilla ice cream and fresh orange zest then serve.

Ingredients

  • 250 g Fresh Orange Juice
  • 57 g Glucose
  • 220 g Caster Sugar
  • 7 g Pectin Jaune
  • 7.5 g Tartaric Acid
  • 7.5 g Water
  • 290 g Water
  • 200 g Pitted Dates
  • 60 g Butter
  • 170 g Tate & Lyle® Light Soft Brown Cane Sugar
  • 20 g Lyle’s Golden Syrup®
  • 40 g Lyle’s Black Treacle
  • 2 Eggs
  • 200 g Self Raising Flour
  • 0.5 g Nutmeg Powder
  • 2 g Cinnamon Powder
  • 3 g Cardamom Powder
  • 1 tsp Bicarbonate of Soda
  • 4 g Vanilla Paste
  • 8 g Orange Zest
  • 100 g Butter
  • 40 g Lyle’s Golden Syrup®
  • 50 g Orange Juice
  • 100 g Tate & Lyle® Light Soft Brown Cane Sugar
  • 200 g Double Cream