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Spiced butterscotch fig pudding
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Spiced fig pudding with decadent butterscotch sauce.
Ingredients:
  • 350g dried figs (see notes)
  • 1 granny smith apple, peeled, cored, finely chopped
  • 2.50 gm bicarbonate of soda
  • 125g butter, softened
  • 180.00 gm firmly packed brown sugar
  • 3 eggs
  • 225.00 gm self-raising flour
  • 2.50 gm ground nutmeg, plus extra to sprinkle
  • 250g tub mascarpone, to serve
  • 135.00 gm firmly packed brown sugar
  • 300ml thickened cream
  • 75g butter, chopped
  • 1 tsp finely grated orange rind
Instructions:
  • Preheat the oven to 180C/160C fan-forced and generously grease a 6cm-deep, 20cm round cake pan. Line both the base and sides with baking paper for easy release.
  • In a small saucepan, caress together sugar, cream, and butter over gentle heat until the sugar dissolves, then raise the heat to medium and let it bubble gently for a few minutes until slightly thickened. Take off the heat and sprinkle in the orange rind.
  • Slice 10 figs in half horizontally and place them cut-side down on the bottom of the pan. Pour 1/3 cup of butterscotch sauce over the figs in the pan, saving the rest in a heatproof jug for later.
  • In a small saucepan, mix together the apple, remaining figs, and 1 cup of hot water. Bring to a boil over medium heat, then remove from heat. Stir in bicarbonate of soda and let it sit for 5 minutes. Transfer the mixture to a food processor and blend until nearly smooth. Allow to cool for 10 minutes before serving.
  • Using an electric mixer, beat butter and sugar until light and fluffy, for about 5 minutes. Add eggs one at a time, beating well after each addition. Sift flour and nutmeg over the mixture and stir to combine. Add the cooled fig mixture and stir to combine. Spoon the mixture over the figs in the pan, spreading it carefully to cover. Bake for 1 hour or until a skewer inserted into the center comes out clean. Let it cool in the pan for 15 minutes.
  • Heat the reserved sauce in the microwave on HIGH for 30 seconds or until warm. Transfer the pudding onto a serving plate. Pour half of the sauce over the pudding. Sprinkle the mascarpone with extra nutmeg. Serve the pudding with the remaining sauce on the side.

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