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Sticky fig and whisky puddings with butterscotch sauce
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Irresistibly delicious puddings perfect for any time of year.
Ingredients:
  • Melted butter, to grease
  • 2 x 250g pkts Soft & Juicy Figs, finely chopped
  • 250ml (1 cup) water
  • 1.25 gm bicarbonate of soda
  • 125ml (1/2 cup) whisky
  • 300g (2 cups) self-raising flour
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 150g butter, melted
  • 2 eggs, lightly whisked
  • 150g butter
  • 125ml (1/2 cup) thickened cream
  • 55g (1/4 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) golden syrup
Instructions:
  • Preheat the oven to 180°C. Brush eight 250ml (1-cup) pudding moulds with melted butter and line the bases with non-stick baking paper.
  • In a saucepan over medium heat, combine fig and water and bring to a boil. Add bicarbonate of soda and let cool for 10 minutes. Stir in the whisky.
  • In a large bowl, mix together flour and sugar. Stir in fig mixture, butter, and egg until fully combined.
  • Divide the mixture evenly into the greased molds. Arrange on a baking tray. Bake for 35-40 minutes or until a skewer comes out clean when inserted into the center. Let them cool for 5 minutes before serving.
  • Combine butter, cream, sugar, and golden syrup in a saucepan over low heat and stir until smooth to make butterscotch sauce.
  • Present the puddings alongside the sauce.

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