- Preparation time: 00:50'
- Servings: 12
For the Pudding
|1 tsp||vanilla extract|
|85g||self raising flour plus extra for greasing|
|1 tsp||bicarbonate of soda|
|85g||butter, softened, plus extra for greasing|
|2 tbsp||California Prune Juice|
|100ml||semi skimmed milk|
For the Toffee Sauce
|60g||light muscavado sugar|
|25g||butter into pieces|
|4 tbs||California Prune Juice|
Chop the California Prunes and stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl until slightly creamy. Add the eggs a little at a time, beating well between additions. Beat in the prune juice then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked prunes into the pudding batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm.
Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the prune juice, turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.
Remove the puddings from the oven and turn them out. Serve straight away with the hot toffee sauce