Sticky Toffee Pudding
- 6 ounces dried Plum (Or dates)
- 4 tablespoons soft butter
- 1 cup brown sugar
- 8 ounces Pastry flour
- 1 teaspoon Baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 generous pinch Vanilla powder (or 1 teaspoon vanilla extract)
- 1 generous pinch cinnamon
- ½ teaspoon cocoa powder
- 8 ounces heavy whipping cream
- 3 ounces Dark chocolate
- 1 tablespoon Whiskey (Or rum)
Preheat oven to 175°C / 350°F. Place plums in a bowl and pour 8 ounces of boiling water over top, let rest for 1 hour, then drain and collect liquid. Dissolve baking soda in collected liquid. Beat butter in a bowl with sugar until fluffy, then add egg and mix well.
Mix flour in a bowl with cinnamon, cocoa powder, vanilla powder and baking powder. (if using vanilla extract add with egg mixture instead). Add flour mixture to butter mixture and mix well. Pour batter into a greased baking dish. Arrange drained plums over top and bake in the preheated oven for approximately 30-40 minutes. For the sauce, heat 5 ounces cream in a saucepan, add chocolate and stir until melted.
Add whiskey to chocolate mixture, stir and allow to cool. Add remaining cream if needed so that it is still liquid. Serve warm pudding in bowls and serve drizzled with sauce and remaining cream.