This deliciously moist alternative to the traditional pudding was conjured up by combining sticky toffee pudding and carrot cake
Prep:20 mins
Serves 6 – 8
200g ready-to-eat stoned dates100g walnuts1 carrot, peeled and coarsely grated in the food processor1 dessert apple, peeled, cored and coarsely grated in the food processor2 tbsp golden syrup4 tbsp brandy100g cold butter, cut into cubes2 eggs, beaten140g golden caster sugar170g self-raising flour1 tsp bicarbonate of soda
STEP 1Heat 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.STEP 2To 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.STEP 3To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.
