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Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce

Ingredients

  • ½ teaspoon ground allspice
  • 16 tablespoons unsalted butter
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 ¼ cups light brown sugar
  • 1 teaspoon vanilla
  • kumquats (preferably with leaves)
  • + 8 more ingredients
    • ¾ teaspoon salt
    • 1 ¼ teaspoons baking soda
    • 1 ¾ cups pitted prunes
    • 6 kumquats
    • ½ cup Armagnac
    • 1 teaspoon ginger
    • 1 ¼ cups water
    • 1 ½ cups granulated sugar

Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan. Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until...

View full recipe at Epicurious

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