Blitz-&-bake sticky toffee Christmas pud

• ready-to-eat stoned dates200g g
• walnuts↗100g g
• carrot↗1

  peeled and coarsely grated in the food processor

• dessert apple↗1

  peeled, cored and coarsely grated in the food processor

• golden syrup↗2 tbsp tbsp
• brandy↗4 tbsp tbsp
• cold butter↗100g g

  cut into cubes

• eggs↗2

  beaten

• golden caster sugar↗140g g
• self-raising flour↗170g g
• bicarbonate of soda↗1 tsp tsp
• golden caster sugar↗175g g
• walnuts↗25g g

  roughly chopped

• butter↗100g g
• double cream↗6 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3. Blitz the dates in a food processor until chopped a little, then add the walnuts, carrot, apple, golden syrup and brandy. Pulse a few times until coarsely chopped, but still chunky. Tip in the butter, eggs and sugar and pulse a few times to combine. Finally, add the flour and bicarbonate soda, and keep tapping 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 mix 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.

2. 2

   To make the sauce, tip the sugar into a frying pan and put over a medium heat. Cook until bubbling and golden. Swirl in the walnuts and, when completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper. Leave to 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.

3. 3

   To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.