California Prune Sticky Toffee Pudding

Makes: 6Prep Time: 15 minutesCook Time: 40 minutes
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INGREDIENTS

  • 160g brown sugar
  • 1tbsp golden syrup
  • 2 eggs
  • 180g self raising flour
  • 170g California Prunes
  • 130ml boiling water
  • 1/2tsp vanilla extract
  • 30g chopped hazelnuts
  • 1tsp mixed spice
  • 1tsp baking powder
  • 65g unsalted butter (plus extra for greasing)
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  • For the Toffee sauce
  • 110g unsalted butter
  • 110g brown sugar
  • 125 ml double cream
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DIRECTIONS

To make the sponge:

  1. Pre-heat oven to 180°C.
  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. Put all the ingredients in a saucepan and simmer until thick and glossy (should take about 10-15 mins).

 

Serving Suggestion:

Serve hot from the oven with the toffee sauce and some good quality vanilla ice-cream.