Sticky Toffee Drambuie
Pudding Pots

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Layers of Drambuie brushed date sponge, Drambuie cream, toffee sauce, vanilla custard and oranges.

  • Serves
    6
  • Short on time?
    Hack: Use ready made sticky toffee sponge.
  • Twist
    For a gluten free version, simply use gluten free flour and baking powder (and check that shop bought custard is gluten free).
  • Prepare & Cook
    Prepare 40 minutes. Cook 20 minutes.

INGREDIENTS

FOR THE SPONGE LAYER

  • 190g dried dates
  • 5 eggs, yolks and whites separated
  • 90g soft dark brown sugar
  • 6g bicarbonate of soda
  • 125g plain flour ½ tsp all spice
  • 2 tbsp Drambuie Honeyed Liqueur

FOR THE TOFFEE SAUCE

  • 175g butter
  • 175g soft dark brown sugar
  • 210ml double cream
  • 1½ tbsp malt extract
  • ½ tsp sea salt flakes

FOR THE CREAM LAYER

  • 400ml double cream
  • 1½ tbsp Drambuie Honeyed Liqueur

TO ASSEMBLE

  • 400g vanilla custard
  • 2 tbsp Drambuie Honeyed Liqueur
  • 5 oranges
  • 2 tbsp chopped toasted pecans

 

DIRECTIONS

1. Add the dates to a heatproof bowl, pour over 280ml water and leave to stand for 30 minutes to soften.

2. Preheat the oven to 180°C. Line a 35 x 30cm baking tray with greaseproof paper.

3. While the dates are soaking prepare the toffee sauce. Add all the sauce ingredients to a saucepan and set over a medium heat and cook, stirring until the sugar has dissolved then add the malt extract and continue to cook for 6 minutes, stirring constantly then remove from the heat. Transfer to a bowl and cool to room temperature before storing in the fridge until you are ready to assemble.

4. Return to making the sponge layer. Blitz the soaked dates and water in a high-powered blender until smooth.

5. Add the egg yolks to a bowl with the sugar and beat with electric hand held whisk for 1 minute until the sugar has dissolved and the mixture is thick. Stir in the date puree, bicarbonate of soda, flour and allspice.

6. Working quickly beat the egg whites to soft peaks then fold into the egg yolk mixture. Pour into the prepared tin and tilt the tray to ensure the mixture evenly covers the base of the tin.

7. Bake for 12-14 minutes until just golden and a skewer inserted into the centre comes out clean. Cool in the tray for 5 minutes before carefully lifting onto a wire rack to cool completely. Once cool brush with 2 tbsp Drambuie.

8. Add the cream for the cream layer to a large bowl and beat with an electric whisk to stiff peaks then fold in the Drambuie.

9. Stir the Drambuie into the custard.

10. Cut the orange into segments.

11. Cut rounds of sponge the same size as your serving glasses. You will need two rounds per dessert, a total of 12.

12. To assemble first add a layer of sponge to the base of each serving glass. Spoon over a layer of cream, reserving about 6 tbsp to finish. Next add a layer of toffee sauce then a layer of custard. Finish with the remaining sponge layer. Top each pot with oranges a final dot of cream and toasted pecans.

Cocktails

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