Blitz the dates in a food processor until chopped a little.
Add the walnuts, carrot, apple, golden syrup, and brandy.
Pulse a few times until coarsely chopped but still chunky.
Add the butter, eggs, and sugar.
Pulse a few times to combine.
Finally, add the flour and bicarbonate of soda.
Tap the pulse button just until everything comes together.
Butter and line the base of a 1.5-litre pudding basin with greaseproof paper.
Tip the mixture in, smooth the top, and bake for 1 hr 20 mins – 1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.
For the Walnut Praline Drizzle:
In a frying pan over medium heat, cook the golden caster sugar until bubbling and golden.
Swirl in the chopped walnuts.
Once completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper.
Let them harden; this is the praline.
Carefully add the butter and cream to the caramel residue in the pan.
Return to the heat, bring to a simmer, and stir together to make a toffee sauce.
To Serve:
Break the praline into shards.
Turn out the pudding, spoon over some toffee sauce, and decorate with the praline.
Serve with the remaining toffee sauce.
Notes & Wine Advice
This Walnut Praline Drizzle adds a delightful crunch and rich flavor to your classic Sticky Toffee Christmas Pud, making it a show-stopping dessert for your festive celebrations. Enjoy!