Sticky Toffee Pudding with Port Toffee Sauce Recipe

Ingredients (22)

• For the Pudding:
• 5 tablespoons unsalted butter, melted
• 8 ounces (about 1 1/4 cups) pitted prunes, quartered
• 1 cup tawny port
• 2 teaspoons pure vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon finely grated lemon zest
• 2 large eggs, at room temperature
• For the Port Toffee Sauce:
• 8 tablespoons unsalted butter
• 3/4 cup packed dark brown sugar
• 2/3 cup heavy cream
• 3 tablespoons tawny port
• 2 tablespoons mild molasses
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/2 cup chopped roasted and salted pistachios (optional)
• Maldon salt (optional)