Little prune puddings with caramel sauce recipe | Nigel Slater

There is something rather delightful in having a tiny pudding all to oneself. Baked, not boiled, these puddings turn out moist, caramel sweet, and cute and plump as cherubim. I have used soft, ready-to-eat Agen prunes here, but ready-to-eat dried apricots could be good, too.

Enough for 4

ready-to-eat Agen prunes 10
medium-dry sherry 2tbsp
butter 120g
light muscovado sugar 70g
caster sugar 70g
eggs 2, lightly beaten
self-raising flour 120g

For the sauce

light muscovado sugar 50g
double cream 250ml

Butter and lightly flour four 200ml pudding tins. Don't be tempted to skip this step, otherwise your puddings may stick.

Roughly chop the prunes and pour the sherry over them. Set aside. Set the oven at 160C/gas 3.

Cream the butter and sugars together till light and fluffy. Add the beaten eggs a little at a time (introduce a spoonful or two of flour if the mixture looks as if it might curdle), then gently fold in the flour.

Stir in the chopped prunes and any liquid. Divide the mixture between the pudding bowls – it should fill them by two-thirds – and bake in the preheated oven for 40 to 45 minutes, until springy and golden. To turn the puddings out, run a tiny palette knife around the inside of the tins, then invert them and shake firmly.

For the sauce, put the sugar and cream in a saucepan, bring to the boil and simmer for 2 minutes. Serve with the puddings.

Nigel's new book, Kitchen Diaries II, is published by Fourth Estate at £30. To order a copy for £19.99 (including free UK mainland p&p), go to or call 0330 333 6846.

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