Baking Dessert

Sticky toffee puddings with burnt orange caramel

Name: Sticky toffee puddings with burnt orange caramel recipe
Yield: 6
Ingredients: 250g pitted prunes; 1 tsp bicarb soda; 125g unsalted butter, softened; 1/3 cup (80g) brown sugar; 2.00 tsp vanilla extract; 2 eggs; 1 1/4 cups (185g) plain flour; 1 1/2 tsp baking powder; 1 tsp cinnamon; 1/2 tsp ground cardamom; 2 tbs mixed peel; Double cream, to serve; 1 cup (250ml) orange juice; 1 1/2 cups (330g) caster sugar; 50g unsalted butter, chopped; 1/2 cup (125ml) pure (thin) cream

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Digi_Sticky toffee puddings with burnt orange caramel sauce

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by Georgina Esdaile

Food Editor

Mar 22, 2022

Raid the spice rack and get cosy with these sweet and sticky toffee puddings, drizzled with a deep burnt orange caramel.

250g pitted prunes
1 tsp bicarb soda
125g unsalted butter, softened
1/3 cup (80g) brown sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups (185g) plain flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cardamom
2 tbs mixed peel
Double cream, to serve

Burnt orange caramel

1 cup (250ml) orange juice
1 1/2 cups (330g) caster sugar
1 tsp vanilla extract
50g unsalted butter, chopped
1/2 cup (125ml) pure (thin) cream

Method

1.

Preheat oven to 180°C. Lightly grease 6 x 1 cup-capacity metal dariole moulds.
2.

Place prunes, bicarb and 1 cup (250ml) boiling water in a bowl and set aside for 10 minutes to soften. Using a stick blender, blend until smooth. Set aside.
3.

For the burnt orange caramel, place 3/4 cup (185ml) orange juice, sugar and vanilla in a large frypan over medium heat. Stir until sugar has dissolved, then simmer, without stirring, for 16-18 minutes until reduced and dark. Remove from heat, add butter, cream and remaining 1/4 cup (60ml) orange juice, and whisk to combine. Set aside.
4.

Place butter, sugar and vanilla in a stand mixer with the paddle attachment and beat for 2-3 minutes until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, baking powder, spices, mixed peel and prune mixture. Beat until just combined. Divide between prepared moulds, place on a tray and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
5.

Spoon 1 tbs caramel over hot puddings, cool for 5 minutes, then turn out onto serving plates. Spoon over remaining caramel and serve with double cream.