California Prune Sticky Toffee Pudding recipe on Gourmetpedia

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California Prune Sticky Toffee Pudding Recipe

Recipe

Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 40 minutes

Difficulty: Easy

Chef's Note

For an even more gourmet treat, prepare your caramel with salted butter.

Ingredients

For a 23 cm / 9" diameter cake

For the pudding

- 65 g / 4 Tbsp. unsalted butter (plus extra for greasing)

- 2 eggs

- 1/2 Tsp. vanilla extract

- 180 g / 375 ml self raising flour

- 1 Tbsp. baking powder or 2 Tbsp. if you use all-purpose flour

- 170 g / 1 1/2 cups California prunes

- 30 g / 4 Tbsp. chopped hazelnuts or walnuts

- 125 ml / 1/2 cup boiling water

For the Toffee sauce

- 110 g / 125 ml de unsalted butter

- 110 g / 125 ml brown sugar

Method

Pudding

Preheat oven to 180°C / 350°F.
Cream together the butter and sugar.
Beat in the syrup, eggs, mixed spice and vanilla.
Add the flour and baking powder and combine.
Finely chop the Califoria Prunes in a blender and add to the cake mix.
Add the water and combine along with the hazelnuts.
Pour into a square cake tin/brownie tin and bake in the oven for 35-45 minutes or until a skewer comes out clean.

To make the Toffee Sauce:

During the baking of the pudding, put all the toffee sauce ingredients in a saucepan and simmer until thick and glossy - should take about 10-15 minutes.

Serve hot from the oven with the toffee sauce and ice-cream for an even more decadent dessert

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Photo & recipe Courtesy of California Prunes

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