Sticky Fig Puddings With Toffee Sauce

8
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (241.2 g)
  • Calories 782.2
  • Total Fat - 56 g
  • Saturated Fat - 27.2 g
  • Cholesterol - 340.6 mg
  • Sodium - 276.7 mg
  • Total Carbohydrate - 58.7 g
  • Dietary Fiber - 2 g
  • Sugars - 44 g
  • Protein - 13.9 g
  • Calcium - 75.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Lightly grease eight ovenproof dishes (1-cup capacity) and place in a large roasting pan.

Step 2

Combine figs and water in a saucepan over a medium to high heat and bring to boil and then simmer for 5 minutes.

Step 3

Remove from heat and stir in soda and then cool before placing in a food processor and process until smooth.

Step 4

To make sauce, combine all ingredients in a saucepan and stir over a low heat until sugar is dissolved and then bring to boil and gently boil for about 15 minutes, or until thickened.

Step 5

Beat butter and sugar in a small bowl of an electric mixer until fluffy and then beat in eggs, one at a time, until combined and transfer to a large bowl and fold in flour, then fig mixture.

Step 6

Spoon 1 tablespoon sauce into each dish. Reserve remaining sauce. Divide fig mixture evenly over sauce.

Step 7

Pour enough boiling water into pan to come halfway up sides of dishes.

Step 8

Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into centre of each comes out clean. Remove dishes and stand for 5 minutes.

Step 9

Turn out puddings into serving bowls and serve with remaining sauce and ice-cream.

Tips & Variations


No special items needed.

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