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Sticky Toffee Pudding with Port Toffee Sauce Recipe
Ingredients (22)
- For the Pudding:
- 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
- For the Port Toffee Sauce:
- 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)
Directions
Learn how to make this recipe at Serious Eats