Sticky dried fig puddings

Sticky dried fig puddings

By
From
Turquoise
Makes
12
Photographer
Lisa Cohen and William Meppem

A variation on the universally popular sticky date pudding, this is a perfect winter warmer. The figs are less sweet and toffee-like than dates, and this particular recipe makes a surprisingly light sponge pudding.

As well as with the butterscotch sauce, you could also serve it with custard or lightly whipped cream.

Ingredients

Quantity Ingredient
225g dried figs, finely chopped
450ml boiling water
1 1/2 teaspoons bicarbonate of soda
90g unsalted butter, at room temperature
250g caster sugar
3 free-range eggs
1 teaspoon ground ginger
250g self-raising flour

Butterscotch sauce

Quantity Ingredient
225g unsalted butter
200ml thickened cream
330g soft brown sugar

Method

  1. Preheat the oven to 170ºC and butter 12 x 150–200 ml small metal moulds, a 25 cm square cake tin or a 25 x 20 cm baking tray.
  2. Put the figs, boiling water and bicarbonate of soda into a bowl, then stir well and leave to stand for 20 minutes.
  3. Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix the ginger into the flour, then sift onto the pudding mixture and fold in gently. Stir in the fig mixture and pour into the prepared moulds, then bake for 15 minutes.
  4. While the puddings are baking, make the butterscotch sauce. Combine all the ingredients in a heavy-based saucepan and bring to the boil, then lower the heat and simmer for 5 minutes. Stir occasionally, but don’t over-whisk or the sauce will crystallise.
  5. After 15 minutes baking, spoon a little sauce on top of each pudding, then return to the oven for a further 5 minutes, or until cooked when tested with a skewer.
  6. To serve, unmould the puddings onto dessert plates, then invert them so the sticky surface is uppermost. Serve with extra sauce.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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