Sticky toffee pudding with dried fruit and Lady Grey tea

Ingredients

For the sponge pudding

• 290ml/10fl oz boiling water
• 2 Lady Grey tea bags
• 50g/1¾oz dried figs
• 100g/3½oz dried, pitted dates
• 50g/1¾oz dried apricots
• 55g/2oz lightly salted butter, plus extra for greasing
• 170g/6oz dark brown muscovado sugar
• 1 tbsp golden syrup
• 2 large free-range eggs
• 200g/7oz self-raising flour
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• few drops vanilla extract

For the toffee sauce

• 225g/8oz butter, chopped
• 300g/10½oz dark muscovado sugar
• 200ml/7fl oz double cream

Method

1. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6.

2. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse.

3. In a food processor, blend the infused water with the figs, dates and apricots until you have a loose paste. Add the remaining ingredients and blend to a thick batter.

4. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.

5. For the toffee sauce, in a pan over a medium heat warm the butter, sugar and cream, stirring continuously until all the sugar has dissolved. Bring to a rolling boil for two minutes, again stirring constantly. Sieve into a bowl and set aside.

6. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce.