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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!

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

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.
Full instructions recipe visit: https://bellyfull.net
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