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Egg-free sticky fig pudding with butterscotch sauce
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Egg-free sticky fig pudding with butterscotch sauce, a crowd-pleasing classic for all to savor.
Ingredients:
  • 250g dried figs, finely chopped
  • 187.50 gm boiling water
  • 125g butter, softened
  • 118.80 gm firmly packed brown sugar
  • 53.60 gm golden syrup
  • 4.40 gm vanilla essence
  • 225.00 gm self-raising flour
  • 84.98 gm milk
  • 300ml pure cream
  • 90.00 gm firmly packed brown sugar
  • 110.55 gm golden syrup
  • 20g butter
Instructions:
  • Preheat your oven to 170°C/150°C fan-forced. Generously grease a 6cm-deep, 20cm round cake pan and line the base and sides with baking paper.
  • In a bowl, combine figs and boiling water, then let sit for 15 minutes to soften.
  • In an electric mixer, whip butter, sugar, golden syrup, and vanilla until fluffy. Stir in fig mixture, flour, and milk until well combined. Transfer the batter to a prepared pan. Bake for one hour or until a skewer comes out clean when inserted in the center. Let it cool in the pan for 5 minutes before turning it out onto a wire rack to cool a bit more.
  • Prepare the butterscotch sauce by combining cream, sugar, golden syrup, and butter in a saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and simmer until the sauce thickens, about 10 to 15 minutes.
  • Serve the sliced cake with a delicious butterscotch sauce.

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