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Five spice date and fig puddings
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulgent date and fig pudding topped with hot, decadent butterscotch sauce.
Ingredients:
  • 150g dried date
  • 100g dried fig
  • 3 earl grey tea bags
  • 310ml water
  • 125g softened butter
  • 155g brown sugar
  • 150g self-raising flour
  • 75g plain flour
  • 1 1/2 tsp Chinese five spice
  • Thickened cream or ice-cream, to serve
  • 200g brown sugar
  • 300ml thickened cream
  • 50g butter, chopped
Instructions:
  • Preheat the oven to 160°C. Grease and line the bases of eight 1-cup (250ml) dariole moulds with baking paper for easy release later.
  • In a medium saucepan, mix together dates, figs, tea bags, and water over high heat until it boils. Take off the heat and stir in bicarbonate of soda. Let it sit for 10 minutes to soak, then remove and discard the tea bags.
  • Cream together butter and sugar using an electric mixer until pale and creamy. Incorporate eggs one at a time, ensuring each addition is well combined. Mix in half of the combined flours. Add the date mixture and five spice, then mix well. Gently fold in the remaining flour until just combined. Divide the batter among the prepared moulds and arrange on a baking tray. Bake in a preheated oven for 40 minutes or until a skewer inserted in the centers comes out clean. Let cool for 5 minutes before unmolding onto serving plates.
  • For the butterscotch sauce, blend the sugar, cream, and butter in a saucepan over low heat. Stir for 5 minutes until the sugar dissolves and butter melts. Increase heat to medium-high and simmer until the sauce slightly thickens, about 2-3 minutes, stirring as needed.
  • Drizzle the warm butterscotch sauce over the puddings and serve promptly with a dollop of cream or scoop of ice cream, if preferred.

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