California Prune Sticky Toffee Pudding Recipe
California Prune Sticky Toffee Pudding
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.

For a 23 cm / 9" diameter cake

For the pudding
- 65 g / 4 Tbsp. unsalted butter (plus extra for greasing)
- 160 g brown sugar
- 1 Tbsp. maple syrup
- 2 eggs
- 1 Tsp. mixed spice
- 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
- 125 ml double cream



  1. Preheat oven to 180°C / 350°F.
  2. Cream together the butter and sugar.
  3. Beat in the syrup, eggs, mixed spice and vanilla.
  4. Add the flour and baking powder and combine.
  5. Finely chop the Califoria Prunes in a blender and add to the cake mix.
  6. Add the water and combine along with the hazelnuts.
  7. 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:

  1. 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

More recipe ideas

 Photo & recipe Courtesy of California Prunes

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