Name: Walnut Praline Drizzle Sticky Toffee Christmas Pud
Ingredients: 200 g ready-to-eat stoned dates; 100 g walnuts; 1 carrot (peeled and coarsely grated in the food processor); 1 dessert apple (peeled, cored, and coarsely grated in the food processor); 2 tbsp golden syrup; 4 tbsp brandy; 100 g cold butter (cut into cubes); 2 eggs (beaten); 140 g golden caster sugar; 170 g self-raising flour; 1 tsp bicarbonate of soda; 175 g golden caster sugar; 25 g walnuts (roughly chopped); 100 g butter; 6 tbsp double cream

Instructies

For the Pudding:

Preheat the oven to 160C/fan 140C/gas 3.
Blitz the dates in a food processor until chopped a little.
Add the walnuts, carrot, apple, golden syrup, and brandy.
Pulse a few times until coarsely chopped but still chunky.
Add the butter, eggs, and sugar.
Pulse a few times to combine.
Finally, add the flour and bicarbonate of soda.
Tap the pulse button just until everything comes together.
Butter and line the base of a 1.5-litre pudding basin with greaseproof paper.
Tip the mixture in, smooth the top, and bake for 1 hr 20 mins – 1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.

For the Walnut Praline Drizzle:

In a frying pan over medium heat, cook the golden caster sugar until bubbling and golden.
Swirl in the chopped walnuts.
Once completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper.
Let them harden; this is the praline.
Carefully add the butter and cream to the caramel residue in the pan.
Return to the heat, bring to a simmer, and stir together to make a toffee sauce.

To Serve:

Break the praline into shards.
Turn out the pudding, spoon over some toffee sauce, and decorate with the praline.
Serve with the remaining toffee sauce.

Walnut Praline Drizzle Sticky Toffee Christmas Pud