Sticky Toffee Pudding

For Sticky Toffee Pudding, crack and separate eggs. Whip egg whites with salt and half the amount of sugar until firm.

Cut vanilla bean lengthwise and scrape out the pulp with the back of a knife. Chop the dwarf plums, figs and ginger very finely. Cream the butter with the remaining sugar, vanilla pulp and egg yolks. Stir in honey. Mix in the plums, figs, ginger and stir in the flour and half the beaten egg white. Finally, gently stir in the remaining beaten egg whites.

Butter ovenproof ramekins or a baking dish, sprinkle with brown sugar and fill to just below the rim with the batter.

Bake in oven preheated to 150° C for about an hour.

Using a kitchen knife, carefully loosen the Sticky Toffee Pudding from the edge of the ramekins, turn out onto plates and serve with vanilla ice cream or even vanilla sauce.

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