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1
Adjust oven rack to middle position and heat oven to 350u00b0F. Grease a 9-inch round baking pan with 1 tablespoon butter. Set pan large roasting pan lined with clean kitchen towel. Bring kettle or medium saucepan of water to boil over high heat.
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2
Bring prunes and port to boil over medium-high heat in small saucepan. Reduce heat to medium-low and simmer until liquid is slightly reduced and prunes are plump, 8 to 10 minutes. Stir in vanilla. Remove from heat and cool slightly, about 10 minutes.
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3
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
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4
Pulse prunes, cooking liquid, brown sugar, and lemon zest in food processor until ground to a paste. Add eggs and pulse several times until thoroughly combined. With machine running, pour in remaining 4 tablespoons melted butter.
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5
Transfer prune mixture to large bowl. With rubber spatula, fold in flour mixture.
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6
Scrape batter into prepared pan. Add enough boiling water to reach about halfway up sides of pan. Cover roasting pan tightly with aluminum foil.
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7
Bake until tester inserted in center of cake comes out with moist crumbs attached, 40 to 50 minutes. Immediately remove pan from water bath and set on wire rack (keep covered).
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8
Melt butter in medium saucepan over medium heat.
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9
Add brown sugar and salt and whisk until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream, port, and molasses and whisk to combine. Reduce heat to medium-low and simmer until frothy, about 3 minutes. Stir in lemon juice.
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10
Poke cake with paring knife or skewer, then, pour toffee sauce over pudding and spread evenly with rubber spatula. Allow to cool slightly, about 10 minutes, then scoop out portions and sprinkle with (optional) pistachios and Maldon salt.
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11
Leftovers can be refrigerated for up to 3 days; be sure to microwave portions until heated through prior to serving.
