This recipe takes 10 minutes to prepare and 25-30 minutes to cook. It makes 6 servings.
Suitable for: Vegetarian
Allergen information: Butter, cream (milk), eggs, wheat flour (gluten)
Cooking information: 200°C, 180°C fan, Gas 6
For the Sticky Toffee Pudding
- 150g pitted prunes
- 200ml boiling water
- 50g butter, softened, plus extra for greasing
- 125g soft brown sugar
- 2 tbsp golden syrup
- 2 eggs, beaten
- 175g self raising flour
- 1 tsp bicarbonate of soda
For the Sticky Toffee Sauce
- 125g soft dark brown sugar
- 75g butter
- 200ml double cream
To make the Sticky Toffee Pudding
1. Pre-heat the oven to 200°c, (180°c fan) or Gas Mark 6.
2. Grease a baking dish (approximately 20cm square) with butter.
3. Put the prunes in a bowl, cover with 200ml of boiling water and leave to soak for 10 minutes. Drain the excess water.
4. Meanwhile, cream the butter and sugar together in a large bowl, slowly add the syrup and eggs and mix well. Sieve the flour into the mixture and fold it in.
5. Add bicarbonate of soda to the prunes and whizz with a hand blender until it looks like a puree. Fold this mixture into the batter until evenly mixed and spoon into the greased baking dish.
6. Bake for 35-40 minutes until it is risen and firm on top and then remove from the oven.
To make the Sticky Toffee Sauce
- While the pudding is baking, put all the sauce ingredients (brown sugar, butter and double cream) into asmall pan. Melt and then bring to the boil, then reduce the heat and simmer for one minute.
- Pour the sauce carefully over the pudding. If you want, you could use a skewer to make a few holes for the sauce to soak in.
- Serve with your choice of custard, cream or ice cream.
Nutrition: per serving
Kcal - 646; Fat - 36.4g; Saturates - 18.8g; Carbs - 78.5g; Sugars - 55.5g; Fibre - 3.1g; Protein - 6g; Salt - 0g