Sticky Fig Pudding (cake) with Butterscotch Sauce Recipe

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.

Ingredients

• 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

Instructions

• 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.

Butterscotch sauce

• 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

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