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Sticky Toffee Pudding With Port Toffee Sauce

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Sticky Toffee Pudding With Port Toffee Sauce

Ingredients

  • 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)
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Published 2014-09-09 14:15:08 (2 years ago).

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