Sticky toffee pudding with dried fruit and Lady Grey tea recipe
 A sticky toffee pudding for the grown-ups. Rich fruit sponge is covered with a toffee sauce infused with the light floral flavours of Lady Grey. 290ml/10fl oz boiling water2 Lady Grey tea bags50g/1¾oz dried figs100g/3½oz dried, pitted dates50g/1¾oz dried apricots55g/2oz lightly salted butter, plus extra for greasing170g/6oz dark brown muscovado sugar1 tbsp golden syrup 2 large free-range eggs200g/7oz self-raising flour1 tsp mixed spice1 tsp bicarbonate of sodafew drops vanilla extract 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 225g/8oz butter, chopped300g/10½oz dark muscovado sugar200ml/7fl oz double cream 225g/8oz butter, chopped 300g/10½oz dark muscovado sugar 200ml/7fl oz double cream Method For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. 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.Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes.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.To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. For the sponge puddings, grease six non-stick pudding moulds and preheat the oven to 200C/400F/Gas 6. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. Pour the boiling water over the tea bags and set aside for five minutes to allow the tea to infuse. 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. 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. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes. Divide the mixture between the moulds and place on a baking sheet. Cook in the oven for 25-30 minutes. 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. 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. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce. To serve, turn out the puddings onto the serving plates and drizzle over the toffee sauce.