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.
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In week three, the remaining ten bakers get ready to brave bread.