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Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce Suitable for freezing Suitable for vegetarians

NUTRITIONAL INFORMATION PER SERVING

Serves 10-12
Preparation 20 minutes
Cooking 45-50 minutes
Per portion: 348 Kcal, 21g fat (13g saturated)

 

Ingredients

Soft pitted Agen prunes 110g (4oz)

Pitted fresh dates 200g (7oz)

Finely grated root ginger 2 tsp

Ground ginger 2 tsp

Black treacle 1 good tsp

Milk 200ml (7fl oz)

Butter 75g (3oz)

Dark or light muscovado sugar 75g (3oz)

Eggs 2 medium

Self-raising flour 110g (4oz)

Bicarbonate of soda 1 tsp

 

For the caramel sauce

Dark or light muscovado sugar 110g (4oz)

Butter 110g (4oz)

Crème fraîche 200ml (7fl oz)

Sea salt ½ tsp


 

Method

Preheat the oven to 160°C/140°fan/Gas 3. Line a 28 x 18cm (11 x 7in) Swiss roll tin with baking paper large enough to come just higher than the sides of the tin.

Put the prunes, dates, fresh and ground ginger and black treacle in a saucepan with the milk and warm through for about 4 minutes until softened. Take off the heat and beat well to make a paste.

Cream the butter and sugar together until light and fluffy. Beat in the eggs, then beat in the fruit paste. Stir in the flour and bicarbonate of soda. Pour into the tin and bake for 45–50 minutes. Leave in the tin for 5 minutes, then cut into 10 or 12 portions.

Make the sauce while the cake is cooking. Heat the sugar and butter in a small saucepan, stirring to combine. When the butter has melted, turn up the heat and boil rapidly for 5 minutes. Turn down the heat and add the crème fraîche and salt. Simmer for 2 minutes. Leave in the pan and it will thicken as it cools. Warm through gently when ready to serve.

 

Cook's tip

Dark muscovado sugar gives an almost bitter toffee taste; if you prefer, use light muscovado.

Use double cream if you don’t have crème fraîche. Add salt to taste.

Portions of this pudding will keep well for a few days wrapped in cling film or will freeze well too.

The sauce will go solid when chilled. To reheat, warm the pudding through in the oven and melt the sauce in a small pan. Or put a portion of pudding on a plate and top with a dessertspoonful of solid sauce then microwave on high for 30 seconds; the pudding will be warm, with melted sauce.


Recipe taken from Cook it Slowly!

 

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