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Sticky Prune and Toffee Pudding recipe

Indulge your tastebuds with this deliciously mellow sticky prune and toffee pudding with a hint of spices and deliciously sweet toffee sauce. Kit Smyth’s more-ish recipe is easy to make and super scrumptious…

Serves 6

Ingredients:

300g (10.5 oz) prunes (preferably fresh prunes, d’Agen are perfect)
300ml )10 fl oz) water, boiled
75g (2.6 oz)butter, softened
75g (2.6 oz) brown sugar
3 large eggs
225g (8 oz) Plain flour
3tsp Baking powder
1 tsp cinnamon
½ tsp each cloves and nutmeg

For the toffee sauce

300ml double cream
75g (2.6 oz) brown sugar
75g (2.6 oz) butter

Method:

Place the pitted prunes in a small high-sided bowl and cover with boiling water. Leave for 20 minutes to soak.

Preheat oven to 180˚C/360˚F/Gas Mark 4 and grease an ovenproof dish.

Blend together half the butter and sugar until light and fluffy, add the eggs one at a time, and mix until thoroughly combined.

Mix the plain flour, baking powder, and spices, then add to the wet ingredients and mix thoroughly until smooth.

Purée the prunes and water together then add to the mix, this will give a chunk-free pudding. If you prefer it to have chunks, chop the prunes finely or crush them with a form, then fold in the chopped prunes and water until evenly distributed through the batter.

Pour the batter into the baking dish, smooth it out evenly, and place in the oven for 25-30 minutes, or until a cake tester comes out clean.

While the pudding is baking, make the toffee sauce:

Over a low heat, melt together the butter and sugar. Once dissolved, add the cream and bring to the boil. Once bubbling, remove from the heat and keep warm.

Remove the pudding from the oven when ready, and pierce all over with a fork. Pour a third of the sauce over the hot pudding, and let it cool for 5-10-minutes before slicing into portions and serving.

Serve in a bowl with extra sauce, and a dollop of rich vanilla ice cream.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

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