Prune, fig and toffee bocker glory
By: Simon Rimmer From: Good Food Bites
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Prune, fig and toffee bocker glory
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
Enjoy an indulgent treat with Simon Rimmer's toffee sauce-flavoured version of a traditional British dessert
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Ingredients
- 120 g mixed dried figs and prunes
- 75ml strong Earl Grey tea
- 225g Mascarpone
- pinch of ground Cinnamon
- 50ml double cream
- 50ml Brandy
- 200 g fruit cakes, (such as leftover Christmas cake), cut into small chunks
- crushed pistachio nuts, for sprinkling
For the toffee sauce:
- 100g dark brown sugar
- 100g golden syrup
- 100g Butter
- 100ml double cream
Method
1. Soak the prunes and the figs in the tea and brandy overnight.2. In a bowl, whisk the mascarpone with the cinnamon and cream.
3. To make the toffee sauce, boil the sugar, syrup and butter in a pan until it forms a gooey sauce. Remove from direct heat, stir in the cream and allow to cool.
4. For each portion, layer some chunks of fruit cake in a sundae glass, then top with a layer of the soaked figs and prunes along with some of their liqueur. Top this with a layer of toffee sauce, then mascarpone and repeat the layers finishing with a layer of mascarpone and crushed pistachios.
5. Serve at once.
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