Apricot & Prune Puddings with a Lemon & Butterscotch Sauce

Name: Apricot & Prune Puddings with a Lemon & Butterscotch Sauce
Ingredients: Serves 4 5 ready to eat prunes, coarsely chopped; 5 ready to eat dried apricots, coarsely chopped; 2 TBS medium-dry sherry; 120g of unsalted butter, softened (1/2 cup); pinch salt; 5 1/2 TBS light Muscovado sugar, packed (can use soft light brown in a pinch); 6 TBS golden caster sugar (unrefined fine sugar); 2 medium free range eggs, lightly beaten; 1/2 tsp ground cinnamon; 120g self raising flour (1 cup); For the sauce:; 50g of softened butter (3 1/2 TBS); 50g of light muscovado sugar (4 TBS packed); 50g of golden syrup (2 1/2 TBS); 1/2 tsp vanilla paste; fresh lemon juice to taste (approximately 1/2 lemon); 125ml of double cream (1/2 cup heavy cream)

Apricot & Prune Puddings with a Lemon & Butterscotch Sauce was pinched from <a href="http://theenglishkitchen.blogspot.com/2014/11/apricot-and-prune-puddings-with-lemon.html" target="_blank">theenglishkitchen.blogspot.com.</a>

INGREDIENTS

•

Serves 4 5 ready to eat prunes, coarsely chopped

•

5 ready to eat dried apricots, coarsely chopped

•

2 TBS medium-dry sherry

•

120g of unsalted butter, softened (1/2 cup)

•

pinch salt

•

5 1/2 TBS light Muscovado sugar, packed (can use soft light brown in a pinch)

•

6 TBS golden caster sugar (unrefined fine sugar)

•

2 medium free range eggs, lightly beaten

•

1/2 tsp ground cinnamon

•

120g self raising flour (1 cup)

•

For the sauce:

•

50g of softened butter (3 1/2 TBS)

•

50g of light muscovado sugar (4 TBS packed)

•

50g of golden syrup (2 1/2 TBS)

•

1/2 tsp vanilla paste

•

fresh lemon juice to taste (approximately 1/2 lemon)

•

125ml of double cream (1/2 cup heavy cream)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes