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Individual steamed fig puddings
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Gourmet individual puddings with restaurant-quality presentation and flavor.
Ingredients:
  • Melted butter, for greasing
  • 100g (1/2 cup, firmly packed) brown sugar
  • 80g butter, at room temperature
  • 3.75 gm mixed spice
  • 4.40 gm vanilla essence
  • 2 eggs, lightly whisked
  • 100g sour cream
  • 160g (1 cup) wholemeal self-raising flour, sifted
  • 150g dried figs, finely chopped
  • Bought custard or vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 200°C. Grease six 250ml (1-cup) ovenproof dishes with melted butter. Cut out 6 discs of non-stick baking paper using the dishes as a guide and place them aside. Line the bases of the dishes with more non-stick baking paper.
  • In a medium bowl, use electric beaters to whip together the sugar, butter, spice, and vanilla essence until pale and creamy. Gradually add the eggs one at a time, beating well after each addition until fully combined (the mixture may appear slightly curdled).
  • Fold in the sour cream, flour, and figs into the butter mixture until well combined using a wooden spoon or spatula. Distribute the mixture among the dishes or teacups and use the back of a spoon to smooth the surface of each. Place a baking paper disc on top of each, ensuring they sit neatly on the pudding.
  • Arrange the dishes or teacups in a roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the dishes or teacups. Bake in a preheated oven for 30 minutes, or until a skewer inserted in the center of the puddings comes out clean. Run a knife around the edge of each pudding to loosen. Carefully invert onto serving plates and serve right away, drizzled with custard or alongside ice cream.

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