Sticky Toffee PuddingServes 6 – 8
Level of difficulty: easy
A comforting dessert that will warm your heart and tummy
¼ cup coarsely chopped dried apricots
¼ cup coarsely chopped dried cranberries
¼ cup coarsely chopped dried figs
¼ cup coarsely chopped pitted dates
1 cup water
1 tsp baking soda
¼ cup unsweetened applesauce, strained
¾ cup all-purpose flour
1 tsp cinnamon
½ tsp baking powder
¼ tsp ground allspice
1/8 tsp each of nutmeg and salt
1/3 cup unsalted butter, softened
½ cup brown sugar
2 large eggs, room temperature
½ tsp almond extract
1 tsp lemon zest
Preheat the oven to 350 degrees F.
Combine the dried fruits and water in a small saucepan and bring to a boil. Simmer until all the liquid has evaporated. Remove the pan from the heat, stir in the baking soda and cool.
Mix the applesauce into the fruit mixture and set aside.
Sift the flour, cinnamon, baking powder, allspice, nutmeg and salt and put aside.
In a bowl, cream together the butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Beat in lemon zest and almond extract.
Add dried fruit mixture and flour mixture alternatively, just until combined.
Spoon batter into lightly greased ½ cup to 1- cup cakes moulds.
Bake on centre rack of preheated oven for 20 – 30 minutes, or until tester comes out clean.
Let cool slightly, and turn onto plate.
Recommendation: serve with a warm caramel sauce.
This recipe was created by Michael Sullivan, chef of the Merrill Inn, located at 343 Main Street East, Picton, Ontario, K0K 2T0. Toll free number: 1-866-567-5969.
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