Christmas spiced sticky toffee pudding with Calvados toffee sauce

Serves: 6
Course: Dessert
Cooking Time: 30 mins
Prep Time: 25 mins
  • 260g pitted dates
  • 80g unsalted butter
  • 170g muscovado sugar (light)
  • 2 eggs
  • 1/2 tsp sodium bicarb
  • 180g self raising flour
  • 1/2 tsp all spice
  • 1/2 tsp cinnamon powder
  • 2 drops vanilla extract
  • For the sauce:
  • 150g unsalted butter
  • 25ml Calvados
  • 120g muscovado sugar
  • 170ml double cream
  • 1/2 tsp vanilla extract
  • Serve with softly whipped cream
  1. For the pudding: Cover the dates with boiling water and allow to soften for five minutes. Pour off the water and transfer the dates to a chopping board and chop roughly with a knife.
  2. Mix the butter and sugar in a mixing bowl until light and add the eggs one at a time.
  3. Add the remaining ingredients, and mix well. Transfer to a medium sized non-stick baking tin (20x30cm) and bake for 25 minutes at 180C (until the centre is cooked) and take out to cool. Cut into squares when cooled.
  4. For the sauce: Add all the ingredients into a pot and bring to a simmer for 10 minutes (until thick).
Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae