When Sunsweet reached out to me about working on a post together I didn’t hesitate. First, because prunes are a source of fiber and potassium– which is awesome. And second, because they’re a great substitute for sugar or oil when you’re baking and I’d been dying to try them in one of my favorite desserts… Sticky Toffee Pudding!
Traditionally this rich and gooey dish is made with dates but in this instance we’re getting creative, we’re making Prune Sticky Toffee Pudding and the results are mouthwatering!
First up, you’ll want to work on the cake (we‘ll do the sticky toffee part in a sec). Put the chopped prunes in a mixing bowl and pour boiling water over top. Set aside and let it rest for about a half hour.
Pour the prunes and the soaking water into a blender, and give it a quick puree until it’s thick and smooth. Set that goodness aside.
Cream together softened butter, dark brown sugar (light will work, too, but dark has richer flavor), and granulated sugar in a large bowl.
Add in the Sunsweet prune mixture, two eggs, and some vanilla extract.
Once well combined, add in flour, baking soda, and salt. Mix until just combined.
Pour batter into a 8 x 8 square baking pan that’s been lined with parchment paper.
Bake your prune sticky toffee pudding in a 350° oven for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. In the meantime, make your sticky toffee sauce.
In a large saucepan (bigger is better!), combine a stick of butter and 1 1/2 cups dark brown sugar over medium-high heat.
Once the butter is melted, whisk in a cup of heavy whipping cream.
Bring to a simmer and whisk constantly for about 10 minutes, or until the sauce is thickened. It’ll really bubble up!
Remove from heat, stir in the vanilla and salt.
The sauce will thicken up as it cools… but don’t you sort of just want to eat it right off that spoon?
After the cake has cooled for about 20 minutes (it’s best served a little warm), cut into squares and plate.
Top with a dollop of vanilla ice cream (you know you want to). And then drizzle with the toffee sauce.
You can serve your prune sticky toffee pudding warm or chill the cake before serving. It gets incredibly dense and rich after a few hours in the fridge!
Need some more dessert inspiration? Try our Banana Cream Cheese Layer Cake!
- 1 1/2 cup Sunsweet Amazon Diced Prunes
- 2 cups boiling water
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cup dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- Vanilla Ice Cream
- 1. In a large mixing bowl, combine the prunes and boiling water. Let soak for 30 minutes.
- 2. Preheat oven to 350° and line an 8”x 8” baking pan with parchment paper, set aside.
- 3. When prunes are finished soaking, transfer prunes and water to the basin of a blender.
- Blend on high until smooth and creamy. Set aside.
- 4. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar
- until fluffy. Add in the eggs, prune puree, and vanilla, and mix until well-combined.
- 5. Add in the flour, baking soda, and sea salt, and mix until just combined. Pour batter into
- prepared baking pan. And bake in preheated oven for 40-45 minutes, or until a toothpick
- inserted in the center comes out clean. Let cool for 10 minutes in pan, then transfer to a
- wire cooling rack.
- 1. In a large saucepan over medium-high heat, melt together the brown sugar and butter.
- Once melted, whisk in the heavy whipping cream.
- 2. Bring to a boil while continually whisking. Boil for about 10 minutes, or until thickened.
- Remove from heat, stir in the vanilla and sea salt.
- 1. Cut the prune cake into squares and plate. Top with a scoop of vanilla ice cream, and
- drizzle with toffee sauce.