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Sticky fig & pecan pudding with toffee sauce
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
This sticky toffee pudding will make you lick the bowl clean.
Ingredients:
  • 175g dried figs, roughly chopped, plus 3 extra dried figs cut into quarters
  • 50ml strong espresso coffee
  • 90g unsalted butter, softened
  • 150g brown sugar
  • 2 eggs, lightly beaten
  • 4.00 gm baking powder
  • 175g self-raising flour
  • 90g pecan
  • 125g unsalted butter, chopped
  • 175g brown sugar
  • 125ml thickened cream
Instructions:
  • Preheat your oven to 180°C. Grease a 1L pudding basin and line the base with baking paper for easy removal.
  • Combine the chopped figs and coffee in a bowl and let them soak for 15 minutes.
  • In a large bowl, combine butter, sugar, eggs, baking powder, and flour. Beat with a wooden spoon until smooth. Add pecans, soaked figs, remaining coffee, and stir to combine. Mix in 1/2 cup (125ml) hot water.
  • Transfer the batter into a pudding basin and cover it with a round piece of baking paper followed by tightly wrapping the basin with foil. Bake for 50-60 minutes until a skewer inserted in the center comes out clean.
  • To make the toffee sauce, melt butter with sugar in a saucepan over low heat, stirring until sugar dissolves. Add cream, simmer gently, stir occasionally for 5-7 minutes until slightly thickened.
  • Transfer the pudding onto a serving dish, sprinkle with additional figs and pecans, and then generously drizzle with the irresistible toffee sauce. Enjoy it while it's warm.

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