## Jamie Oliver’s Epic Festive Coffee Sticky Toffee Pudding: A Christmas Dessert Dream
Get ready to tantalize your taste buds this Christmas with Jamie Oliver’s extraordinary Coffee Sticky Toffee Pudding! This isn’t your average sticky toffee pudding; it’s a luxurious fusion of classic flavors elevated to new heights. Imagine the moist richness of a traditional sticky toffee pudding, infused with the aromatic warmth of espresso and topped with a decadent fudge caramel sauce. It’s a truly epic festive pud that’s sure to impress your family and friends.
This recipe cleverly combines the comforting familiarity of sticky toffee pudding with the sophisticated addition of espresso, making it a coffee lover’s dream. The gorgeously indulgent fudge caramel sauce, made from scratch, elevates each bite to pure moreishness. Surprisingly straightforward to make, even novice bakers can master this impressive dessert.
Here’s everything you need to create Jamie’s Coffee Sticky Toffee Pudding in your own kitchen:
Ingredients:
For the Pudding:
* 170g unsalted butter, softened (plus extra for greasing)
* 340g self-raising flour, plus extra for dusting
* 450g fresh Medjool dates, pitted
* 1 level teaspoon ground cinnamon
* 1 whole nutmeg, freshly grated
* 50g walnut halves
* 170g golden caster sugar
* 170g dark muscovado sugar
* 4 large eggs
For the Caramel Sauce:
* 250g unsalted butter
* 125g golden caster sugar
* 125g dark muscovado sugar
* 50ml espresso
* 50ml dark rum (optional)
* 250ml double cream
* 70g walnut halves
Method:
1.
Prepare the Oven and Tin:
Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and lightly flour a 26cm bundt tin (or a 20cm x 30cm baking dish). This preparation ensures your pudding doesn’t stick and bakes evenly.2.
Prepare the Date Mixture:
Place the pitted Medjool dates, cinnamon, and 300ml of boiling water in a food processor. Finely grate the nutmeg over the mixture. Cover and let it soak for 10 minutes to soften the dates. Then, blitz until you achieve a smooth puree. Add the walnuts and blitz again to incorporate them into the mixture.3.
Combine the Wet and Dry Ingredients:
Add both sugars and the softened butter to the food processor. Blitz until well combined. With the motor running, gradually crack in the eggs one at a time. Add the flour and a pinch of sea salt, then pulse until just combined. Be careful not to overmix.4.
Bake the Pudding:
Pour the pudding batter into your prepared tin. Bake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. This indicates the pudding is perfectly baked and moist.5.
Prepare the Caramel Sauce:
While the pudding bakes, prepare the caramel sauce. Place a wide saucepan over medium heat. Add the cubed butter and sprinkle over the sugars. Once the butter has melted, stir in the espresso and rum (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes. Stir in the cream and walnut halves during the last minute of simmering. The sauce should thicken slightly.6.
Combine and Serve:
Once the pudding is baked, remove it from the oven. If using a bundt tin, carefully invert the cake onto a serving platter. If using a baking dish, poke holes in the top of the pudding using a fork or skewer. Drizzle generously with the caramel sauce (about one-third if using a baking dish; brush generously if using a bundt tin). Decorate the top with extra walnut halves.7.
Enjoy!
Serve your Coffee Sticky Toffee Pudding warm, with extra caramel sauce on the side. A dollop of double cream, ice cream, or custard would also make a fantastic accompaniment to this rich and decadent dessert. Enjoy this festive treat with loved ones!This detailed recipe and step-by-step guide ensures that even beginner bakers can recreate Jamie Oliver’s impressive Coffee Sticky Toffee Pudding. Get baking and prepare for a Christmas dessert experience that’s truly unforgettable.
