Prune and apple sticky pudding with Armagnac ice-cream, caramel and vanilla sauces – by Bruce Sangster

11 September 2006
Prune and apple sticky pudding with Armagnac ice-cream, caramel and vanilla sauces – by Bruce Sangster

Prune and apple sticky pudding with Armagnac ice-cream, caramel and vanilla sauces
INGREDIENTS (serves six-eight) 55g butter, at roomtemperature 170g caster sugar 225g plain flour 5g baking powder 170g dried prunes, stoned 1 medium egg, lightlybeaten 5g vanilla extract or essence 5g bicarbonate of soda 260ml boiling water Caramel sauce, see below 500ml sauce anglaise To garnish 3 Granny Smith apples Icing sugar 30g butter 100ml Armagnac Juice of half a lemon For the Armagnac ice-cream 250ml milk 250ml double cream 12 egg yolks 175g caster sugar 50ml Armagnac 2 vanilla pods, split and deseeded For the caramel sauce 450g caster sugar 125ml water 550ml whipping cream, heated almost to boiling ### METHOD Cream butter and sugar. Sift flour and baking powder together. Blitz the prunes in a blender until almost a purée, but still leave some small pieces. (A small handful of flour can be added to stop the prunes becoming to sticky at this stage.) Start to add the egg to the batter in stages. Transfer the blitzed prunes to a bowl, then add the vanilla extract and bicarbonate of soda. Add the boiling water and incorporate well together. Once all of the egg has been added, gently blend in flour and baking powder, then pour the prune mix into the batter and carefully blend together. Three-quarter fill well-greased dariole moulds or ramekins. Place on to a tray, cover with clingfilm. Steam for about 40-50 minutes until cooked. (Do not lift the lid off the steamer too soon as this will impede the cooking process. Leave for at least 30 minutes before checking.) For the garnish, peel and core apples. Take one apple and thinly slice crossways. Place slices on to a silicone mat. Lightly dust with icing sugar. Place into a95-100íC oven, leaving vent open, for about40-60 minutes to dry. (They should be cream in colour, go crisp on a cold surface and break with a snap when ready.) Store in an airtight container until service. Dice the rest of the apples into 5mm pieces. Just before serving, melt the butter in a pan, sweat the diced apple off with the lemon juice, but make sure it retains a crispness. Pour the Armagnac over theapple and flambé. Reserve. For the ice-cream, boil the milk. Cream with vanilla pods. Infuse for 10-15 minutes. Whisk the egg yolks and sugar together until light. Reboil the milk and cream and pour on to the yolk and sugar. Mix well together, return to the pan and cook until it coats the back of the spoon.Strain cream, add Armagnac. Chill and churn ice-cream. For the caramel sauce, dissolve the sugar in the water. Bring solution slowly to the boil. Skim off impurities. Boil syrup quickly until it turns a golden caramel colour. Remove from heat and quickly but carefullypour cream on to the caramel. Cool, but keep warm. To assemble dish, turn out puddings into hot bowls. Spoon diced and flambéd apple over top. Pour over caramel and anglaise sauces. Place a ball of Armagnac ice-cream on top. Garnish this with the apple crisps. Dust with a little icing sugar. Serve. Bruce Sangster Photo © Tom Stockhill
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking