Jamie Cooks Christmas
By Jamie Oliver
1 hr 15 mins
Not Too Tricky
serves 16
About the recipe
This is a coming together of sticky toffee pudding (my favourite dessert in the world!) and a coffee and walnut cake. Brushing the sponge with the fudgy coffee caramel sauce will create a delicately crisp layer that’s going to keep the sponge lovely and bouncy. Decorated with walnuts and drowned with sauce, this is an epic festive pud.
Recipe From
Ingredients
PUDDING
170g unsalted butter, plus extra for greasing (at room temperature)
340g self-raising flour, plus extra for dusting
450g fresh Medjool dates
1 level teaspoon ground cinnamon
1 whole nutmeg, for grating
50g walnut halves
170g golden caster sugar
170g dark muscovado sugar
4 large free-range eggs
CARAMEL SAUCE
250g unsalted butter
125g golden caster sugar
125g dark muscovado sugar
50ml espresso
50ml dark rum
250ml double cream
70g walnut halves
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease and lightly flour a 26cm bundt tin or a 20cm x 30cm baking dish.
- Destone the dates and put into a food processor with the cinnamon and 300ml of boiling water, then finely grate in the whole nutmeg. Leave the dates to soak with the lid on for 10 minutes, then blitz to a purée, stopping occasionally to scrape down the sides to help it along.
- Add the walnuts to the food processor and blitz again. Add both the sugars and the butter and blitz until combined. With the motor still running, crack in the eggs. Add the flour and a pinch of sea salt, then pulse until combined. Pour the pudding mixture into the prepared tin, then bake for 45 minutes, or until an inserted skewer comes out clean.
- When your pudding is almost ready, make the sauce. Place a wide saucepan over a medium heat, cube and add the butter, then sprinkle over the sugars.
- Once the butter has melted, stir in the espresso coffee, carefully add the rum (it may splatter), then bring to the boil. Add the cream and walnuts, then reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened and turned a lovely deep golden colour.
- Remove the pudding from the oven. If using a bundt tin, flip out the cake onto a platter and brush it all over with the sauce – as the cake cools down, the sauce will harden into a delicate crisp layer. If using a baking dish, poke holes in the top and pour over one-third of the sauce.
- Decorate the sponge with the walnuts, using a fork to remove them from the sauce. Serve with a jug of the remaining sauce and some double cream, ice cream or custard, if you like.
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