Sticky Chai Puddings

Cook Time 1 hour

Servings 4

Ingredients

1 cup pitted prunes, chopped

1 tsp bicarbonate of soda

1 tbsp sticky masala chai

1 cup just-boiled water

1½ cups cake, sponge & steamed bun self-raising flour

1 cup of firmly packed brown sugar

80g butter, melted, plus extra for greasing

2 eggs

1 teaspoon vanilla extract

Good quality vanilla bean ice cream, to serve

Caramel Sauce

80g butter

150ml (⅔ cup) cream

165g (firmly packed ¾ cup) brown sugar

½ tsp ground cinnamon

¼ tsp ground cardamom

¼ tsp ground ginger

Pinch ground clove

Pinch nutmeg

Pinch salt

Method

Preheat the oven to 180°C and grease a 6-hole Texas muffin pan (¾ cup capacity) with butter. Combine the boiling water with the chai and steep for 3 - 4 minutes. Strain.

Combine the prunes, bicarbonate of soda and brewed tea in a heatproof bowl. Stand for 15 - 20 minutes, or until the prunes have softened. Blend with a stick blender.

Place the flour and brown sugar in a large bowl and mix well. Add the butter, eggs, vanilla and softened prune mixture and mix to combine. Evenly distribute the pudding mixture into the prepared muffin pan. Bake for 20 - 25 minutes, or until a skewer inserted in the centre comes out clean.

Meanwhile, to make the caramel sauce, place the butter, cream, brown sugar, spices and salt in a saucepan over medium-high heat. Cook, stirring constantly, for 2 - 3 minutes. Bring to the boil to thicken.

Cool the pudding for 10 minutes before demoulding. Pour over the spiced caramel sauce and serve with the ice cream.