Name: Earl Grey Sticky Toffee Pudding with Whiskey Caramel
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 Earl Grey Tea Bags; 1¼ cups boiling water; 2½ cups chopped dates; ½ cup + 2 tbsp milk; 1½ tsp baking soda; 2¼ cups flour; 1½ tsp baking powder; 3 tsp cinnamon; 1 tsp ground ginger; 1 tsp nutmeg; 1 tsp Chinese five spice; ½ tsp salt; ½ cup room temperature butter (unsalted ideally); ½ cup granulated sugar; ½ cup packed brown sugar; 2 tsp vanilla; 3 eggs; 2-4 oz whiskey (Really depends on how whiskey forward you want to flavour); 2 cups packed brown sugar; 1½ cups whipping cream (35%); 2 tbsp butter; 1 tsp salt; 1 tsp vanilla; Serve with Whipped cream or vanilla ice cream

Earl Grey Sticky Toffee Pudding with Whiskey Caramel

Prep Time 30

Cook Time 1

x1 x2 x3

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Ingredients:

For the cake

3 Earl Grey Tea Bags
1¼ cups boiling water
2½ cups chopped dates
½ cup + 2 tbsp milk
1½ tsp baking soda
2¼ cups flour
1½ tsp baking powder
3 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp Chinese five spice
½ tsp salt
½ cup room temperature butter (unsalted ideally)
½ cup granulated sugar
½ cup packed brown sugar
2 tsp vanilla
3 eggs

Whiskey Caramel Sauce

2-4 oz whiskey (Really depends on how whiskey forward you want to flavour)
2 cups packed brown sugar
1½ cups whipping cream (35%)
2 tbsp butter
1 tsp salt
1 tsp vanilla

Additional options

Serve with Whipped cream or vanilla ice cream

Instructions:

Preheat oven to 350 and grease and line a 13X9 baking pan with parchment paper.
Okay, next up get a kettle boiling. Place 2 tea bags into a heat-safe bowl and pour 1 1/4 cups boiling water over the tea bags. Let steep for about 5 minutes. When the tea has steeped, remove the tea bags and add in the chopped dates. Cover with plastic wrap and let steep for an additional 5 minutes. Next stir in the milk, baking soda, and cover again with the plastic and allow to come to room temperature.
While the dates are softening, let's kick on with the dry ingredients. In a large bowl sift together the flour and the baking powder. Next add in the cinnamon, ginger, nutmeg, Chinese five-spice, and the inside contents of the remaining teabag. Mix until combined.
Using a stand mixer fixed with the paddle attachment or in a bowl using a handheld mixer, cream together the butter and the brown and granulated sugar. Take your time here to ensure the sugars dissolve as much as possible. Beat on medium-high for 5 minutes. Next up, beat in the eggs, one at a time until fully incorporated. Lastly, add in the vanilla.
Now, let's start adding in the dry ingredients. Start by mixing in about 1/3 of the flour mixture into the bowl, followed by 1/2 of the date mixture. Repeat this process with another third of the flour mixture, the rest of the date mixture, and then ending with the final third of flour. Mix until combined but do not overmix.
Pour the batter into the prepared baking pan and place in the oven for 40-55 minutes, or until a toothpick can be inserted into the center and come out clean.
While the cake is baking away we can get cracking on the whiskey caramel sauce. First things first, place a medium-sized pot over medium-high heat and allow the pot to come to temperature. Pour in the whiskey and allow it to bubble and hiss. This is the sound of the alcohol burning off. Let bubble away for around 30 seconds.
Next, add in the brown sugar, butter, and cream and reduce the temperature to medium. Let the mixture boil for about 3-4 minutes and stir frequently. Keep a close eye on this as it could boil over. After 3-4 minutes, remove from temperature and let cool slightly.
Once the cake is done cooking, cut into pieces and pour some caramel onto eat slice about 5 minutes before serving. This gives the caramel time to soak into the cake. Add a bit more caramel, and a dollop of whip cream right before serving. Enjoy!