All the sauciness of a sticky toffee pudding with the boozy fruitiness of a Christmas pud – this great mash-up dessert is ready in half the time it takes to cook a traditional Christmas pudding.
Advertisement - Continue Reading Below
Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Cal/Serv:
470
Ingredients
100 g flame raisins
100 g dried cranberries
100 ml brandy
150 g pitted Medjool dates, chopped
85 g butter, plus extra to grease
125 g dark muscovado sugar
2 medium eggs
200 g self-raising flour
1 tsp. bicarbonate of soda
1 tsp. cinnamon
1 tsp. ground ginger
1/8 tsp. nutmeg
1 tsp. vanilla bean paste
60 g stem ginger, finely chopped
For the topping
100 g dark muscovado
Double cream or ice cream, to serve
Directions
Step 1Mix raisins, cranberries and brandy in a nonmetallic
bowl. Cover and
leave to soak for 2hr at
room temperature.
Step 2Put the chopped dates
in a heatproof bowl and
cover with 150ml boiling
water. Set aside to soak
for 30min.
Step 3Grease the inside of
a slow cooker bowl
generously with butter.
In a large bowl, using
a handheld electric
whisk, beat the butter
and sugar together until
pale and fluffy. Add in
eggs, 1 at a time, beating
well after each addition.
Step 4In a separate bowl,
sift together flour, bicarb
and spices, then fold
this through the wet
ingredients. Drain the
dates and add these to
the bowl, along with the
soaked fruit and any
liquid, the vanilla and
the stem ginger. Mix to
combine, then scrape
into the slow cooker bowl
and smooth to level.
Step 5Sprinkle the dark
muscovado sugar over
the top of the cake mix,
then carefully pour over
250ml just-boiled water.
Cover with the lid and cook
on high for 1hr 30min.
6. Serve the pudding
straight away with cream
or ice cream.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
