Sticky fig puddings Recipe
Ingredients
1 cup (200g) finely chopped dried figs
1/2 cup (95g) finely chopped pitted prunes
2 Earl Grey tea bags
1 1/4 cups (310ml) boiling water
1 teaspoon bicarbonate of soda
125g butter, softened
3/4 cup (155g, firmly packed) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 teaspoon ground cinnamon
Double cream, to serve
Butterscotch sauce
1 cup (200g, firmly packed) brown sugar
300ml ctn thickened cream
100g butter, chopped
Sticky fig puddings Recipe
Method
Step 1
Preheat oven to 160°C. Grease and line the bases of eight 1-cup (250ml) capacity dariole moulds with baking paper.
Step 2
Combine the fig, prunes, tea bags, water and bicarbonate of soda in a medium bowl. Set aside for 10 minutes to soak. Remove and discard tea bags.
Step 3
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition.
Step 4
Add half the flour and stir to combine. Add the fig mixture and combine. Add the cinnamon and remaining flour and combine. Spoon mixture among the prepared moulds and place on an oven tray. Bake for 30 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes to cool before turning out onto serving plates.
Step 5
Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the mixture boils and thickens.
Step 6
Spoon the sauce over the puddings. Serve with double cream.
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