Sticky jaggery pudding recipe
The sticky toffee pudding we know and love but infused with Darjeeling tea, spiced with cardamom and made extra rich and indulgent with molasses-like jaggery
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Ingredients
- 120g jaggery (we used Natco)
- 160g unsalted butter, plus extra to grease
- 1 x 200g pack medjool dates, stones removed
- 3 Darjeeling tea bags
- 12 cardamom pods, seeds ground
- 1 tsp bicarbonate of soda
- 3 medium eggs
- 225g self-raising flour
- ½ tsp fine salt
- 3 tbsp whole milk
- 150g jaggery
- 80g unsalted butter
- 150ml double cream
- 30g pistachio kernels, chopped
- vanilla ice cream (optional)
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