|Sticky fig pudding with dulce de leche sauce|
This is a twist to the classic sticky date pudding or sticky toffee pudding. Figs are
a great substitute to dates since they both similar in terms of consistency and amount of sweetness. Fig seeds add a nice crunch to the pudding.
The pudding is traditionally served with butterscotch sauce. I had the pudding with dulce de leche sauce instead of butterscotch sauce and it was really delicious.
The pudding can be kept for up to a week in the refrigerator, however it will most likely not last that long! Uncooked dough can be kept in the freezer.
- 250g dried figs, finely chopped
- 3/4 cup boiling water
- 125g butter, softened
- 2/3 cup firmly packed brown sugar
- 2 tablespoons golden syrup
- 1 teaspoon vanilla essence
- 1 1/2 cups self-raising flour
- 1/3 cup milk
For butterscotch sauce
- 300ml pure cream
- 1/2 cup firmly packed brown sugar
- 1/3 cup golden syrup
- 20g butter
- Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
- Place figs and boiling water in a bowl. Set aside for 15 minutes to soften.
- Beat butter, sugar, golden syrup and vanilla until light and fluffy.
- Add fig mixture, flour and milk. Beat to combine.
- Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
- Heat cream, sugar, golden syrup and butter in a saucepan over medium heat
- Cook, stirring, for 5 minutes or until sugar has dissolved
- Bring to the boil
- Reduce heat to low. Simmer for 10 to 15 minutes or until sauce thickens.
Recipe adopted from taste.com.au