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Prune Sticky Toffee Pudding

Print Recipe
Prep time 40 minutes
Cook time 1 hour
Servings 16

Ingredients
  

For the Prune Cake

  • 1 1/2 cup Sunsweet Amazon Diced Prunes
  • 2 cups boiling water
  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt

For the Toffee Sauce

  • 1 1/2 cup dark brown sugar
  • 1/2 cup 1 stick unsalted butter
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt

For serving

  • Vanilla Ice Cream

Instructions
 

To Make the Prune Cake

  • 1. In a large mixing bowl, combine the prunes and boiling water. Let soak for 30 minutes.
  • 2. Preheat oven to 350° and line an 8”x 8” baking pan with parchment paper, set aside.
  • 3. When prunes are finished soaking, transfer prunes and water to the basin of a blender.
  • Blend on high until smooth and creamy. Set aside.
  • 4. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar
  • until fluffy. Add in the eggs, prune puree, and vanilla, and mix until well-combined.
  • 5. Add in the flour, baking soda, and sea salt, and mix until just combined. Pour batter into
  • prepared baking pan. And bake in preheated oven for 40-45 minutes, or until a toothpick
  • inserted in the center comes out clean. Let cool for 10 minutes in pan, then transfer to a
  • wire cooling rack.

To Make the Toffee Sauce

  • 1. In a large saucepan over medium-high heat, melt together the brown sugar and butter.
  • Once melted, whisk in the heavy whipping cream.
  • 2. Bring to a boil while continually whisking. Boil for about 10 minutes, or until thickened.
  • Remove from heat, stir in the vanilla and sea salt.

To Serve

  • 1. Cut the prune cake into squares and plate. Top with a scoop of vanilla ice cream, and
  • drizzle with toffee sauce.