Chai Sticky Toffee Pudding
This typically English dessert gets a Prana Chai makeover by Matty B, adding some spice to a delicious classic.
- 150 gm pitted and chopped dates
- 2 tsp Prana Chai
- 180 gm softened butter
- 130 gm soft light brown sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 2 tbsp golden syrup
- 2 tsp bicarbonate of soda
- 200 gm plain flour
- 100 gm soft dark sugar
- 150 gm double cream
- Grease and line your tin and preheat the oven to 180 degrees.
- Brew the Prana Chai with 220 ml of boiling water and leave to one side. After 5 minutes, pour the strained chai over the dates.
- Pop 80 gm of the butter in a bowl with the light brown sugar and beat until light and fluffy before adding the eggs in one at a time, beating after each addition until well combined.
- At this point, add in the bicarbonate of soda to the Prana Chai and dates and leave to one side whilst it foams up slightly.
- Add the flour to the pudding mix and fold it gently until combined and you see no streaks of flour in the mix. Add in the dates with the water and gently fold again until combined and the dates are well distributed.
- Pour the pudding mix into the prepared tin and level it out. Pop in the oven and bake for 35 – 40 minutes until the top of the cake has darkened and an inserted skewer comes out nice and clean.
- Whilst the pudding bakes, prepare your toffee sauce by adding the remaining 100 gm butter, dark brown sugar and double cream in a pan and place on a medium heat on your hob. Stir constantly until everything has melted together, the sugar dissolves and the sauce has darkened and gone lovely and smooth.
- Remove the cake from the oven and leave to cool slightly for just a few minutes before removing from the tin. Slice into portions and pour over the toffee sauce to serve.