Sticky spiced Prune Pudding with butter caramel Sauce

Melted butter for greasing 250 g pitted prunes, halved zest of one orang 200 ml orange juice 250 ml water 11/2 tsp bicarbonate of soda 90 g unsalted butter at room temperature 225 g caster sugar 1 tsp vanilla essence 3 eggs 240 g self raising flour 2 1/2 tbsp cocoa powder 1 tsp ground cardamom 1 tsp ground ginger

preheat oven on 180 C grease a 20 x 30 cm cake tin and line with baking paper Put Prunes ,orange zest, juice and the water in large saucepan over medium heat and bring to boil. Add the bicarb . Stir to combine. Set aside to cool. Put butter and sugar in a bowl of an electric mixer,using the whisk and beat until pale. Add the vanilla then eggs one at a time Sift flour,cocoa powder, cardamom and ginger into a medium bowl and stir to the butter mixture to combine. Add the prune mixture and stir to combine but be careful not to over mix. Pour into prepared pan and bake for 30 minutes or until cooked when tested with a skewer. Butter Caramel Sauce Put castor sugar and water in heavy metal base saucepan over a medium heat. Stir until sugar dissolves, bring to a boil until a medium coloured caramel. Remove pan from heat and stir in the butter and stir until melted.Add brown sugar,syrup.cream and salt, stirring after each addition. Return to heat, bring back to boil, then reduce heat and simmer for 4 minutes. Pour into jug and allow to cool slightly. Slice pudding, drizzle with sauce and serve with ice cream and extra orange zest. Beautiful Beautiful Dessert for a cold winters night and to die for !! Better homes and Gardens; Karen Martini

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