A sticky toffee pudding for the grown-ups. Rich fruit sponge is covered with a toffee sauce infused with the light floral flavours of Lady Grey.
290ml/10fl oz boiling water
2 Lady Grey tea bags
50g/1¾oz dried figs
100g/3½oz dried, pitted dates
50g/1¾oz dried apricots
55g/2oz lightly salted butter, plus extra for greasing
170g/6oz dark brown muscovado sugar
1 tbsp golden syrup
2 large free-range eggs
200g/7oz self-raising flour
1 tsp mixed spice
1 tsp bicarbonate of soda
few drops vanilla extract
For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6.
Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse.
In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter.
Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.
For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside.
To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
The 12 new bakers don their aprons and head for the iconic tent for cake week.