Medlar Sticky Toffee Pudding

Serves 6

For the cake:

200g Medlar Pulp (simmer with a little water and sieve out the seeds and skins)

60g unsalted butter

85g golden caster sugar

70g dark muscovado sugar

2 eggs

1 tsp bicarbonate soda

180g plain flour

1 tsp baking powder

1 tsp ground cloves

1/2 tsp salt

For the sauce:

125g unsalted butter

70g golden caster sugar

50g dark muscovado sugar

150ml double cream

85g walnuts chopped

1. Preheat your oven to 180 degrees

2. Lightly butter a baking dish approx 24 x 20cm

3. Put the sauce ingredients in a pan and heat gently until the butter melts. Turn the heat up and boil for 5 minutes, stirring frequently, until the sauce coats the back of the spoon. Pour a little over half of the sauce into the dish, allow to cool and put in the fridge to firm up.

4. Beat the butter and sugars together then add the eggs one at a time and beat together. Stir in the flour, baking powder, bicarb, cloves and salt. Throughly stir in the medlar pulp and walnuts.

5. Spoon the mixture into the dish, over the toffee sauce. Bake for 30 minutes.

6. Make holes in the cake with a knife and pour over the remaining sauce. Serve with cream, icecream or custard.