Sticky Toffee Pudding with Port Toffee Sauce

20111213-127677-lte-prune-toffee-pudding-primary

Course Desserts Prep Time 30m Total Time 1h 40m

Ingredients in this Recipe

1 1/4 cup all purpose flour
1 cup tawny port
1 teaspoon lemon juice
1/2 cup chopped roasted and salted pistachios (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt
2 large eggs, at room temperature
2 tablespoons mild molasses
2 teaspoons pure vanilla extract
2/3 cup heavy cream
3/4 cup packed dark brown sugar
5 tablespoons unsalted butter, melted
8 ounces (about 1 1/4 cups) pitted prunes, quartered
For the Port Toffee Sauce:

Recipe Preparation

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