Sticky Toffee Pudding with Port Toffee Sauce

Name: Sticky Toffee Pudding with Port Toffee Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters packed dark brown sugar; 2 larges eggs, at room temperature; 296 milliliters all-purpose flour; 158 milliliters heavy cream; 1 teaspoon lemon juice; 1 teaspoons finely grated lemon zest; 2 Tbsps mild molasses; 118 milliliters chopped roasted and salted pistachios (optional); 3 Tbsps tawny port; 296 milliliters ounces (about pitted prunes, quartered; 0 teaspoons salt; 8 Tbsps unsalted butter; 2 teaspoons pure vanilla extract

Sticky Toffee Pudding with Port Toffee Sauce is a vegetarian dessert. This recipe serves 8. One portion of this dish contains about 6g of protein, 24g of fat, and a total of 469 calories. Head to the store and pick up roasted and pistachios, baking soda, mild molasses, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

For the Pudding: Adjust oven rack to middle position and heat oven to 350°F. Grease a 9-inch round baking pan with 1 tablespoon butter. Set pan large roasting pan lined with clean kitchen towel. Bring kettle or medium saucepan of water to boil over high heat.

Ingredients you will need

Butter

Water

Equipment you will use

Kitchen Towels

Baking Pan

Sauce Pan

Oven

Bring prunes and port to boil over medium-high heat in small saucepan. Reduce heat to medium-low and simmer until liquid is slightly reduced and prunes are plump, 8 to 10 minutes. Stir in vanilla.

Ingredients you will need

Vanilla

Prunes

Port

Equipment you will use

Sauce Pan

Remove from heat and cool slightly, about 10 minutes.

In medium bowl, whisk together flour, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Pulse prunes, cooking liquid, brown sugar, and lemon zest in food processor until ground to a paste.

Ingredients you will need

Brown Sugar

Lemon Zest

Prunes

Equipment you will use

Food Processor

Add eggs and pulse several times until thoroughly combined. With machine running, pour in remaining 4 tablespoons melted butter.

Ingredients you will need

Butter

Egg

Transfer prune mixture to large bowl. With rubber spatula, fold in flour mixture.

Ingredients you will need

All Purpose Flour

Prunes

Equipment you will use

Spatula

Bowl

Scrape batter into prepared pan.

Equipment you will use

Frying Pan

Add enough boiling water to reach about halfway up sides of pan. Cover roasting pan tightly with aluminum foil.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Roasting Pan

Bake until tester inserted in center of cake comes out with moist crumbs attached, 40 to 50 minutes. Immediately remove pan from water bath and set on wire rack (keep covered).

Ingredients you will need

Water

Equipment you will use

Wire Rack

Oven

Frying Pan

For the Port Toffee Sauce: Melt butter in medium saucepan over medium heat.

Ingredients you will need

Butter

Toffee

Sauce

Port

Equipment you will use

Sauce Pan

Add brown sugar and salt and whisk until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream, port, and molasses and whisk to combine. Reduce heat to medium-low and simmer until frothy, about 3 minutes. Stir in lemon juice.

Ingredients you will need

Brown Sugar

Lemon Juice

Molasses

Cream

Sugar

Port

Salt

Equipment you will use

Whisk

Poke cake with paring knife or skewer, then, pour toffee sauce over pudding and spread evenly with rubber spatula. Allow to cool slightly, about 10 minutes, then scoop out portions and sprinkle with (optional) pistachios and Maldon salt.

Ingredients you will need

Pistachio Nuts