Sticky Prune & Toffee

Sticky Prune & Toffee Pudding 116 | The Good Life France

Indulge your tastebuds with this delectably mellow sticky prune and toffee pudding with a hint of spices and deliciously sweet toffee sauce. Kit Smyth’s more-ish recipe is easy to make and super scrumptious… Serves 6 INGREDIENTS 300g (10.5 oz) prunes (preferably fresh prunes, d’Agen are perfect) 300ml (10 fl oz) water, boiled 75g (2.6 oz) butter, softened 75g (2.6 oz) brown sugar 3 large eggs 225g (8 oz) plain flour 3tsp baking powder 1 tsp cinnamon ½ tsp each cloves and nutmeg For the toffee sauce 300ml double cream 75g (2.6 oz) brown sugar 75g (2.6 oz) butter METHOD Place the pitted prunes in a small high-sided bowl and cover with boiling water. Leave for 20 minutes to soak. Preheat oven to 180˚C/360˚F/Gas Mark 4 and grease an ovenproof dish. Blend together half the butter and sugar until light and fluffy, add the eggs one at a time, and mix until thoroughly combined. Mix the plain flour, baking powder, and spices, then add to the wet ingredients and mix thoroughly until smooth. Purée the prunes and water together then add to the mix, this will give a chunk-free pudding. If you prefer it to have chunks, chop the prunes finely or crush them with a form, then fold in the chopped prunes and water until evenly distributed through the batter. Pour the batter into the baking dish, smooth it out evenly, and place in the oven for 25-30 minutes, or until a cake tester comes out clean. While the pudding is baking, make the toffee sauce: Over a low heat, melt together the butter and sugar. Once dissolved, add the cream and bring to the boil. Once bubbling, remove from the heat and keep warm. Remove the pudding from the oven when ready, and pierce all over with a fork. Pour a third of the sauce over the hot pudding, and let it cool for 5-10-minutes before slicing into portions and serving. Serve in a bowl with extra sauce, and a dollop of rich vanilla ice cream. The Good Life France | 117