Agen prunes sticky toffee pudding
Warning: there’s a high risk of addiction! This indulging version of the traditional British sticky toffee pudding is a winner, with the deep and warm flavour of the Agen prunes.
- 200 g
- 200 ml
- 100 g
- 50 g
- x 2
- 150 g
- 2 tsp
Boil the water and pour onto the Agen prunes in a bowl. Let sit for 20min or more.
Preheat the oven to 180°C. In a stand mixer, mix the butter, maple syrup and the sugar together. Add the eggs, one egg at a time until well incorporated.
Add the flour and baking powder and mix well until the batter is smooth and homogeneous.
Using a fork or blending with the soaking water, crush the soaked Agen prunes. You can leave chunks of fruits or blend them until smooth, as you prefer. Add this puree to the batter and mix.
Pour the batter in a greased mould and stick in the oven for about 20-30 minutes (or until the tip of your knife comes out clean).
Meanwhile, make the toffee sauce: in a pan on low heat, melt the butter and sugar. Add the double cream and stir.
Turn up the heat until the sauce is bubbling. Remove from the heat and reserve.
When the cake is ready and out of the oven, prick it all over with a skewer or cocktail stick.
Pour a quarter of the warm toffee sauce all over. Allow to sit for or serve with some extra toffee sauce on top