Chocolate Prune Pudding
with spiced mascarpone and
butterscotch sauce… delicious!
YOU WILL NEED:
- 150g ANGAS PARK Prunes, chopped
- 150g SUNBEAM Raisins
- 150g SUNBEAM Sultanas
- ⅓ cup brandy
- 185g butter, cubed and softened
- ¾ cup firmly packed brown sugar
- 3 extra large eggs
- 1 cup self-raising flour
- 1½ cups fresh white breadcrumbs
- ¼ cup cocoa
- 80g dark chocolate, chopped
- 1½ tsp mixed spice
BUTTERSCOTCH SAUCE:
- ½ cup brown sugar
- 60g butter, diced
- ⅓ cup cream
MASCARPONE CREAM:
- 250g mascarpone
- ¼ tsp cinnamon
Seasonal fruit and toasted nuts, for serving
METHOD:
STEP 1.
Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
STEP 2.
Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and spice, followed by the fruit mixture. Mix until well combined.
STEP 3.
Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
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This delicious desert was brought to you by SUNBEAM