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desserts-baking

Sticky Toffee Figgy Pudding

This figgy twist on the classic is a total crowd favourite!

60 8
Sticky Toffee Figgy Pudding | DonalSkehan.com, This figgy twist on the classic is a total crowd favourite!

desserts-baking

Sticky Toffee Figgy Pudding

This figgy twist on the classic is a total crowd favourite!

Friday, December 5, 2014

For the pudding:

160g butter, plus extra for greasing

175g dried figs, chopped

190g soft light brown sugar

2 large free-range eggs

1 tsp bicarbonate of soda

200g self-raising flour

1 tsp vanilla extract

6 fresh figs to serve

For the caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

 

Baking tin

Medium saucepan x 2

Medium mixing bowl

 

60 mins
Serves 8

While everyone might not be fan of traditional Christmas pudding, they are bound to enjoy this twist on a figgy pudding! Borrowing the best bits from a Sticky Toffee Pudding the result is a dense and rich warm sponge cake, smothered in hot caramel proudly presented with a soft fig slice. Hard to resist!

 

Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line a baking tin 20cm x 30cm or 12 inch x 8 inch. Put the dried figs, whole figs and 300ml water in a saucepan and place over a medium–high heat. Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the figs have just softened. Remove the whole figs as soon as they are tender when pierced with a knife.
Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated. (If you add the eggs all at once, the mixture can split.)
Blitz the figs with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda. Fold the fig mixture, flour and vanilla extract into the pudding mixture until you have a smooth batter. Pour the mixture into the lined baking tin and bake in the oven for 20–25 minutes.
Meanwhile, make the caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream and vanilla extract and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
Insert a metal skewer into the centre of one of the pudding; if it comes out clean, it’s ready. Remove from the oven and allow to cool slightly before slicing into generous portions, then onto serving plates.
Serve each one with a fig half and smother in the hot caramel sauce.
60 mins
Serves 8

Ingredients

For the pudding:

160g butter, plus extra for greasing

175g dried figs, chopped

190g soft light brown sugar

2 large free-range eggs

1 tsp bicarbonate of soda

200g self-raising flour

1 tsp vanilla extract

6 fresh figs to serve

For the caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

 

You'll Need

Baking tin

Medium saucepan x 2

Medium mixing bowl

 

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