Sticky toffee pudding recipe

Ingredients

• 1/2 cup coarsely chopped dried apples

• 1/4 cup coarsely chopped pitted dates

• 1/4 cup coarsely chopped dried figs

• 1 cup water

• 1 tsp baking soda

• 1/4 cup unsweetened applesauce, strained

• 3/4 cup all-purpose flour

• 1 tsp cinnamon

• 1/2 tsp baking powder

• 1/4 tsp ground allspice

• Pinch each nutmeg and salt

• 1/3 cup unsalted butter, softened

• 1/2 cup brown sugar

• 2 large eggs, room temperature

• 1/2 tsp almond extract

• 1 tsp lemon zest

Sauce

• 2 tbsp unsalted butter

• 1/2 cup brown sugar

• 1/4 cup whisky

• 2/3 cup whipping cream

• 1 oz coarsely chopped toasted almonds

Directions
1 Preheat oven to 350F. Combine dried apples, dates, figs and water in a small saucepan set over medium-high heat. Bring to a boil and simmer until liquid evaporates, about 10 to 15 minutes. Remove pan from heat, stir in baking soda and cool.

2 Mix strained applesauce into dried fruit mixture. Set aside. Sift flour, cinnamon, baking powder, allspice, nutmeg and salt into a bowl and reserve.

3 Using a hand mixer set at high speed, beat butter and sugar together in a large mixing bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in extract and zest. Add dried fruit and flour mixtures alternately, beating on low speed until just combined. Spoon batter into eight lightly greased 1/2-cup volume ramekins. Bake on centre rack of preheated oven for 15 to 20 minutes, or until a tester comes out clean.

4 Meanwhile, prepare sauce. Combine butter, sugar and whisky in a small saucepan set over medium heat, stirring until sugar dissolves. Add cream, increase heat to medium-high and bring mixture to a boil. Simmer until sauce thickens and takes on a rich brown colour, about 5 to 10 minutes. Stir in toasted almonds.

5 Turn puddings out onto dessert plates, spoon on sauce and serve.

Read more in Food & Entertaining and Recipes