Sticky Toffee Pudding

Sticky Toffee Pudding

This traditional British Sticky Toffee Pudding dessert gets a slight make over with sweet California prunes instead of dates. Tender sponge cake is coated in a buttery and luscious caramel sauce. Every bite is to die for!

Ingredients

·         3 tablespoons cold unsalted butter, cut into cubes

·         1 teaspoon baking soda

·         1/4 teaspoon fine sea salt

·         1/3 cup plus 1 teaspoon Turbinado sugar

·         1/3 cup plus 1 teaspoon dark brown sugar

·         2 large eggs

·         1 teaspoon vanilla

·         3/4 cup plus 2 tablespoons flour

·         1 cup prunes, pitted and chopped

·         1/2 cup hot water

For the Caramel Sauce

·         1/2 cup unsalted butter

·         3/4 cup heavy cream

·         1 cup dark brown sugar

·         pinch of sea salt

Directions

1.  Preheat oven to 375 degrees F. Coat 6, 4 ounce ramekins with nonstick cooking spray; place on a baking tray.

2.  Place butter, baking soda, salt, both sugars, eggs, vanilla, and flour in a food processor; pulse until just combined. Add in the prunes and water; pulse until nearly smooth.

3.  Spoon the mixture into the ramekins, about 2/3 way full. Bake for about 18 minutes, until just firm to the touch and springs back to the touch. Remove from the oven and allow to cool slightly. 

4.  ………………………………………………

5.  ……………………………………………………………..

Full instructions: Click here