Prune Sticky Toffee Pudding
Preparation
20
minutes
Servings
08-Jun
persons
Nutrition
N/A
calories
Ingredients
65g unsalted butter (plus extra for greasing)160g Demerara sugar
1 tblsp golden syrup
2 eggs
180g self raising flour
170g SUNSWEET prunes
130ml boiling water
½ tspn vanilla extract
30g chopped hazelnuts
1 tspn mixed spice
1tspn baking powder
For the Sauce
110g unsalted butter
110g dark muscovado sugar
130ml double cream
Instructions
- Pre-heat oven to 180.
- 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 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.
- Serve hot from the oven with the toffee sauce and ice-cream.
For the Sauce
- Put all the ingredients in a saucepan and simmer until thick and glossy. (should take about 10-15 mins)
Recipe Categories
Desserts and Sweet Treats,
