Sticky Chai Toffee Pudding
Learn how to make one of our faovurite puddings, infused with Sticky Chai. It really is a matcha made in heaven! It's the perfect sweet and spiced treat to share with loved ones!
Recipe created by our Tea Rep: journalofcuriousthings
Serves: 1 tray of pudding
What you will need:
- 5 tsp Sticky Chai tea
- 500 ml boiling water
- 175g self-raising flour
- 300g dark brown muscovado sugar
- 1 large egg 125 ml milk 50g butter (melted)
- 25g butter (not melted) vanilla extract
- Baking dish large enough to hold
- 1.5l liquid.
What to do:
1. First of all, brew the chai to your liking by adding the tea to the boiling water. I let mine brew for around 15 minutes to really let the flavours develop.
2. While the tea is brewing, grease your baking dish and pre-heat your oven to 180 degrees.
3. In a large bowl, mix together 100g of the sugar with the flour. Don't worry if the sugar is a bit clumpy; it will all work out in the end. In a large jug, beat the egg and then add the milk and melted butter.
4. When this is combined, pour the egg, milk and butter into the flour and sugar, add a few drops of vanilla and stir it all together. Again, the odd lump of musocvado won't be a problem.
5. Put the pudding mixture into the baking dish and spread it out evenly. There won't appear to be very much at this stage, but that's all good. Sprinkle the remaining 200g sugar over the top of the mixture to form a deep, crumbly layer. Top this with the remaining 25g of butter, scattering it about in little chunks.
6. Finally, remove the chai from the water (it should be brewed nicely by now) and pour the water over the top of the ingredients.
7. At this point, you will have made a big old mess in a dish, but this is where all the oven magic happens. Put your dish in the oven and bake for 45 minutes. The cake mixture will cook and rise to the top, and the water, sugar and butter will bubble into perfect, darkly sticky toffee. It's like a little bit of magic.
8. When cooked, remove the pudding from the oven and leave to cool for 10 minutes or so before serving. Do serve it out in big dollops and smother each piece in sauce- this is that kind of pudding! It's great with custard too- and a good cuppa (of course!)