Banana & Prune Sticky Toffee Cakes

Makes 6

Ingredients

Banana & Prune Cakes

  • 1/4 cup orange juice
  • 1/2 cup boiling water
  • 1 cup pitted prunes, chopped
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cups light brown sugar
  • 2 large eggs
  • 1 Tablespoon honey
  • 3 medium-size overripe bananas, mashed (1 cup)

Rum Toffee Sauce

  • 1/2 cup heavy cream
  • 1 cup light brown sugar
  • 1/4 cup unsalted butter
  • 2 teaspoons Rum (or omit for a kiddy-friendly version)

Method

Banana & Prune Cakes

  1. Preheat oven to 350°. Grease, or spray with baking spray, 6 mini-savarin or Bundt tins
  2. In a small heatproof bowl, pour orange juice followed by the boiling water over the chopped prunes; stir in the baking soda. Stir together to combine and set aside to soak for about 15-2 0minutes
  3. In a medium bowl, whisk together the flour, baking powder, ground cinnamon and salt. Set aside until needed
  4. In the bowl of a stand mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until light and fluffy, about 9-10 minutes
  5. Beat in the eggs, one at a time until combined, followed by the honey
  6. Reduce speed to low, beat in the flour mixture until just combined
  7. Add the date mixture (including liquid) and bananas, and beat at low speed until just combined
  8. Divide the batter into the prepared mini-pans, and bake until a toothpick inserted in the center comes out clean, about 25 minutes

Rum Toffee Sauce

  1. With about 10 minutes left on the pudding baking time, in a small saucepan, combine the heavy cream, the butter, the brown sugar, and the rum.
  2. Bring to a gentle boil over moderate heat, stirring to melt the butter and sugar, cooking until slightly thickened and deep golden, about 3 minutes.
  3. Keep warm until serving

To finish

  1. Once you remove the cakes from the oven, using a skewer or toothpick, poke holes all over the exposed surface
  2. Spoon 4-5 teaspoons of the warm sauce over the cakes, and let stand until absorbed, about 10 minutes
  3. Serve warm*, turned out onto plates (they may take some gentle persuasion!) with the remaining sauce spooned over

*If your sauce sets or becomes too thick to pour, gently warm over a low heat until pourable and warm again.