Sticky Toffee Pudding with Port Toffee Sauce
- 5 tablespoons unsalted butter, melted
- 8 ounces (about 1 1/4 cups) pitted prunes, quartered
- 1 cup tawny port
- 2 teaspoons pure vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed dark brown sugar
- 1/2 teaspoon finely grated lemon zest
- 2 large eggs, at room temperature
- 8 tablespoons unsalted butter
- 3/4 cup packed dark brown sugar
- 2/3 cup heavy cream
- 3 tablespoons tawny port
- 2 tablespoons mild molasses
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/2 cup chopped roasted and salted pistachios (optional)
- Maldon salt (optional)
- This recipe is vegetarian
- Produce
- Lemon, zest (1/2 teaspoon)
- Pistachios, roasted and salted (1/2 cup)
- Prunes, pitted (8 ounces)
- Cooking & Baking
- All-purpose flour (1 1/4 cup)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Brown sugar, packed dark (1 1/2 cup)
- Maldon salt (1)
- Molasses, mild (2 tablespoons)
- Salt (5/8 teaspoon)
- Vanilla extract, pure (2 teaspoons)
- Drinks
- Lemon juice (1 teaspoon)
- Dairy
- Butter, unsalted (13 tablespoons)
- Heavy cream (2/3 cup)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Tawny port (1 3/16 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
9 people saved this recipe.
