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Sticky toffee pudding with dried fruit and Lady Grey tea

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.

Ingredients

For the sponge pudding
For the toffee sauce

Preparation method

  1. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6.

  2. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse.

  3. 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.

  4. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.

  5. 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.

  6. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Makes 6 puddings

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