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Sticky fig puddings
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulgent Christmas puddings to satisfy your sweet cravings.
Ingredients:
  • 310ml water
  • 200g dried fig
  • 95g prune
  • 2 Earl Grey tea bags
  • 2.50 gm bicarbonate of soda
  • 125g butter, softened
  • 135.00 gm (155g, firmly packed) brown sugar
  • 3 eggs
  • 225g self-raising flour
  • 1.25 gm ground cinnamon
  • Double cream, to serve
  • 180.00 gm (200g, firmly packed) brown sugar
  • 300ml ctn thickened cream
  • 100g butter, chopped
Instructions:
  • Preheat your oven to 160°C. Prepare eight 1-cup (250ml) dariole moulds by greasing and lining their bases with baking paper.
  • In a medium bowl, mix figs, prunes, tea bags, water, and bicarbonate of soda. Allow to soak for 10 minutes, then discard the tea bags.
  • In a bowl, use an electric mixer to blend the butter and sugar until pale and creamy. Incorporate the eggs one at a time, making sure to beat well after each addition.
  • Stir in half of the flour, then mix in the fig mixture. Add the cinnamon and rest of the flour, and combine. Spoon the batter into the prepared moulds and place on a baking tray. Bake for 30 minutes or until a skewer comes out clean. Let cool for 5 minutes before turning out onto plates.
  • In a saucepan over medium heat, melt together sugar, cream, and butter until the mixture boils and thickens, about 5 minutes.
  • Drizzle the sauce generously over the puddings and enjoy them with a dollop of double cream.

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