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INGREDIENTS :
100g WINN GINGER, chopped
170g Diced Prunes
1 tsp bi-carb soda
60g butter
170g caster sugar
2 eggs
170g Self Raising Flour
1/2 tsp vanilla essence
SAUCE :
200g Brown sugar
1/2 cup thickened cream
130g butter
1/2 tsp vanilla essence
METHOD :
Pour 300ml of water over prunes in a saucepan and bring to the
boil.
Remove from heat and add bi-carb and leave to stand.
Cream butter and sugar, add eggs one at a time.
Fold in ginger and flour, stir in the prune mixture and the
vanilla essence.
Pour into greased 20cm square cake tin.
Cook on 160°C for 30 – 40 minutes or until tested with
skewer.
SAUCE :
Place all ingredients in pan. Bring to the boil. Boil
for 3 minutes.
Cut into squares and serve with hot sauce.
Serves 6 – 8.
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