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Apple, butterscotch and fig puddings
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulgent butterscotch sauce enhances apple and fig pudding's decadence.
Ingredients:
  • 1 small apple (such as gala), unpeeled, cored, cut into 8 slices
  • 125g unsalted butter, softened
  • 150g brown sugar
  • 1 tsp vanilla bean paste (see note) or vanilla extract
  • 2 large eggs
  • 185g plain flour
  • 60g almond
  • 6.00 gm baking powder
  • 60ml milk
  • 2 dried figs, finely chopped
  • Pure (thin) cream, to serve
  • 50g unsalted butter
  • 320g brown sugar
  • 300ml pure (thin) cream
Instructions:
  • Create the butterscotch sauce by combining all ingredients in a pan. Stir over medium heat until the sugar dissolves. Increase heat to medium-high and simmer vigorously for 5-8 minutes until thickened, being mindful not to allow it to boil over.
  • Preheat your oven to 180°C. Grease eight 1/2-cup (125ml) metal pudding moulds, then add 1 tablespoon of butterscotch sauce to the bottom of each mould and top with a slice of apple.
  • In an electric mixer, combine butter, brown sugar, and vanilla bean paste until pale. Add eggs one by one, beating well after each. Slowly mix in flour, almond meal, baking powder, milk, and fig until combined. Divide mixture into moulds. Place in a baking pan, pour boiling water halfway up the sides of moulds. Bake for 35 minutes until almost set.
  • Allow pudding to rest for 3 minutes before removing it from the water bath. Gently loosen the edges using a hot paring knife and carefully flip onto plates. Serve promptly with cream and the extra butterscotch sauce.

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