Rose Lloyd Owen, founder of Peardrop London, shares her foolproof recipe to dance up your table this Easter.
This version of sticky toffee pudding never fails to impress and it’s honestly the easiest thing to make. Serve with vanilla ice cream.
- Rose Lloyd Owen
200g chopped, pitted dates
125ml hot water
1/2tsp ground cloves
200g soft brown sugar
125ml olive oil
150g ground almonds
1tsp bicarbonate of soda
Salted Caramel Sauce (optional)
100g unsalted butter
250g soft brown sugar
300g golden syrup
240ml double cream
2tsp sea salt
- Heat oven to 170C. Butter and flour pudding moulds. Fill the moulds, leaving about 2cm at the top for them to rise. If you don’t have dariole (pudding) moulds, you can just bake this in a cake tin and serve in slices.
- Soak the dates in the water with the spices
- Beat the eggs, sugar and olive oil for 3 minutes in a blender
- Weigh the ground almonds, bicarbonate of soda and salt into a bowl
- Blend ground almonds into the egg mixture. Then add the date mixture – don’t over-blend the dates, I like to keep them chunky.
- If you’re using individual moulds, bake for 15mins until its coming away at the edges. It’s a very moist cake, so don’t worry if you think you’ve overcooked it.
- For the caramel sauce, stir the butter, sugar and golden syrup in a pan over a low heat for 10mins until the sugar melts. Stir in the double cream and the salt.
- You can make the pudding in advance and gently reheat it, or serve it fresh with caramel sauce poured over, and ice cream on top.