Change up the fruit mix to make your personal version
Christmas Sticky Toffee Pudding
Carl Owen, owner of Owen’s restaurant in Ramsbottom always has Christmas sticky toffee pudding on the menu as it’s lighter than the traditional pud.
175g mixed dried fruit
2 tsp cinnamon
Juice of 1 lemon
Juice of 1 orange
15 fl oz water
15 fl oz mulled wine
300g caster sugar
300g self raising flour
2.5 tsp bicarbonate of soda
- Boil the dates, mixed fruit, cinnamon and fruit juices in the water and mulled wine until nearly all the liquid has evaporated but the mix is still quite wet.
- Cream the butter, eggs and sugar.
- Add the fruit mixture to the creamed mixture, then add the flour and bicarb, and fold in until evenly mixed.
- Pour into a tin lined with parchment and bake for 25-30 mins at 180C.