RECIPE: Mimi Baines’ Sticky Fig Pudding with Salted Butterscotch
Sticky Fig Pudding
- 230g dried figs, finely chopped
- 450ml boiling water
- 1 ? teaspoons bi-carb soda
- 90g unsalted butter, room temperature
- 250g caster sugar
- 3 x eggs
- 1 teaspoon ground ginger or cinnamon
- 250g self-raising flour
Butterscotch Sauce
- 300g cream
- 300g soft brown sugar
- 100g butter
- vanilla bean
- 2-4 tsp salt (depending on your liking)
Creme Fraiche, to serve
METHOD
Preheat the oven to 170?C.
Butter and flour a 12 x cupcake tray.
Place the figs, boiling water and bicarbonate of soda into a bowl, then stir well and leave to stand for about 20 minutes.
Cream the butter and sugar in a mixer until light and fluffy.
Add the eggs, one at a time, until combined.
Combine the ginger/cinnamon with the flour, then sift the flour onto the butter and sugar mixture and fold in gently.
Stir in the fig mixture and pour into the prepared tin.
Bake for 15 minutes in the oven.
While the puddings are baking, make the salted butterscotch.
After 15 minutes of baking, spoon a little sauce on top of each pudding, then return to the oven for a further 10 minutes, or until cooked through.
Cool slightly, then unmould, set aside.
Butterscotch Sauce
Combine all the ingredients in a heavy-based saucepan and bring to the boil, then lower the heat and simmer for about 5 minute until combined.
To Serve:
Place a pudding and spoon over sauce, then dollop some creme fraiche beside.