Friday, September 2, 2011
sticky prune pudding.
I've been uncovering even better ways to utilize applesauce other than just for applesauce cake.
Like for these guilt-free brownies... in which the only source of fat are chocolate chips. But that's good fat.
And now, this sticky prune pudding. A twist from the traditional sticky toffee pudding because I had no dates. Just because the toffee sauce is a formality, I made that too. Honestly though, this cake is so moist I don't need it at all, all thanks to the wonders of applesauce. So say goodbye to horrible memories of dry cake and copiously-ladled-on-saccharine-sweet sauce for this recipe is here.
I did a mix and match of recipes- I adapted the pudding part from here while I adapted David Lebovitz's toffee sauce because his doesn't dictate the need for 1/4 pound of butter. I even further reduced the calories in his sauce by subbing evaporated milk for the heavy cream. Take note that the sauce won't be as thick if you do so so I added a bit of butter to thicken it slightly, although it won't be as thick as with made with heavy cream even after adding the butter.
Because the sauce was much thinner than it's supposed to be, after a few minutes of sitting in a pool of it, the pudding soaked it all up like a sponge and the bottom had a mushy texture. So you might want to keep a small jug or ramekin of sauce at the side for dipping if you abhor that sort of texture. Or you could do without the sauce- the pudding is great enough on its own! It's not too sweet and extremely flavorful. In fact, you could jazz it up further with some instant coffee granules added to the date mixture.
Sticky Toffee Pudding
recipe adapted from here
The original recipe says to bake the pudding in a water bath but that isn't necessary with the applesauce. Just be careful not to overbake!
1 3/4 cup pitted prunes (or dates), coarsely chopped
2 cups water
1 tbsp instant coffee granules (optional)
1 1/2 tsp baking soda
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
6 tbsp or 3/4 stick softened butter
1 cup brown sugar
180 ml or 3/4 cup unsweetened applesauce
Preheat oven to 375F. Butter and flour an 8 x 8 inch square baking pan at least 2 inches deep.
Place the water and chopped prunes or dates in a medium saucepan and simmer for 5 minutes, uncovered. At this point, add your instant coffee if using. Remove pan from heat and stir in baking soda. Let the mixture stand for 20 minutes.
Mix the flour, baking powder and salt in a medium bowl.
In another bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the applesauce then add in flour mixture in 3 batches, beating until just combined. Stir in prune/date mixture until just blended. Be careful not to crush the prunes/dates too much.
Bake for 35 to 40 minutes or until a wooden skewer inserted in the middle comes out clean. Set aside to cool a bit while you make the sauce.
adapted from David Lebovitz
2 cups evaporated milk (or heavy cream)
1/2 cup brown sugar
1/2 tsp vanilla
2 tbsp butter
pinch of salt
Combine evaporated milk (or heavy cream) and brown sugar in a saucepan and bring to a boil, stirring to melt the sugar. Lower heat and simmer until slightly reduced. (It will thicken after 5 minutes or so if you use heavy cream.) Remove pan from heat and add vanilla, butter and salt. Set aside to cool slightly.
Get yourself a nice fat slice of pudding while its still warm and serve with the toffee sauce at the side or in the same bowl as your pudding if you don't mind it soaking up the sauce. Vanilla ice cream not strictly necessary but do as you wish.
Linked to Tuesday Talent Show, These Chicks Cooked, Sweet Treats Thursday, Full Plate Thursday, Fat Camp Friday, Sweet Tooth Friday, Sweets for a Saturday, Strut Your Stuff Saturday, Sweet Indulgences Sunday.