Sticky Fig Puddings With Toffee Sauce
July 11, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Lightly grease eight ovenproof dishes (1-cup capacity) and place in a large roasting pan.
Combine figs and water in a saucepan over a medium to high heat and bring to boil and then simmer for 5 minutes.
Remove from heat and stir in soda and then cool before placing in a food processor and process until smooth.
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.
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.
Spoon 1 tablespoon sauce into each dish. Reserve remaining sauce. Divide fig mixture evenly over sauce.
Pour enough boiling water into pan to come halfway up sides of dishes.
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.
Turn out puddings into serving bowls and serve with remaining sauce and ice-cream.
Tips & Variations
No special items needed.