STICKY TOFFEE PUDDING FOR ALL THE FAMILY

One Family Recipe, Two Versions

A classic comfort pudding made from naturally sweet prunes. Simply remove the baby portions before adding the traditional sticky toffee sugars for the adults. This recipe is great for getting prune into little ones diet

Makes: 9 baby mini puddings and 6 adult muffins

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Ingredients - base batter

• 200g soft pitted prunes

• 200ml full fat milk

• 75g unsalted butter

• 2 large eggs

• 225g self - raising flour

• 1 tsp baking powder

• 2 tsp bicarbonate of soda

• 1tsp vanilla bean paste ( careful of sugar )

ADULT ADDITIONS

• 80g sift dark brown sugar

• 1 tbsp black treacle

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• ½ ground nutmeg

  Optional: You can add the spices to the whole batter if you would like your little one to enjoy the warming flavors too.

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METHOD

1. Place the prunes into a food processor and blitz until finely chopped.

2. Add the milk to a small saucepan with the prunes and warm gently. Leave to stand for around 10 minutes to soften the fruit.

3. Add the butter to the warm milk and allow it to melt completely.

4. In a large bowl, whisk together the eggs, self-raising flour, baking powder, bicarbonate of soda and vanilla bean paste.

5. Pour in the warm prune mixture and whisk until you have a smooth batter.

6. At this stage, spoon enough mixture into a greased mince pie tin to make approximately 9 baby puddings.

7. To the remaining batter, stir through the soft brown sugar, black treacle and spices until fully combined.

8. Grease 6 large muffin holes well with butter and divide the adult mixture evenly between them.

9. Bake at 180°C fan:

   • Baby puddings: 15 minutes

   • Adult muffins: 25 minutes

Allow to cool for a few minutes before removing from the tins.

Sticky Toffee Sauce (Adults)

Ingredients

• 120g unsalted butter

• 120g soft dark brown sugar

• 200ml double cream

• Pinch of sea salt

Method

1. Add the butter and brown sugar to a saucepan over a medium heat.

2. Stir until the butter has melted and the sugar has dissolved.

3. Pour in the double cream and simmer gently for 2–3 minutes until smooth and glossy.

4. Finish with a pinch of sea salt for a delicious salted caramel flavor.

To Serve

Baby Version

Serve warm with a spoonful of 100% prune purée from the baby food aisle for an extra fruity sauce.

Adult Version

Pour generously over the warm sticky toffee puddings and serve with double cream, vanilla ice cream or custard.