Recipe: Egg-free sticky fig pudding with butterscotch sauce
- 250g dried figs, finely chopped
- 3/4 cup boiling water
- 125g butter, softened
- 2/3 cup firmly packed brown sugar
- 2 tablespoons golden syrup
- 1 teaspoon vanilla essence
- 1 1/2 cups self-raising flour
- 1/3 cup milk
- 300ml pure cream
- 1/2 cup firmly packed brown sugar
- 1/3 cup golden syrup
- 20g butter
- Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
- Place figs and boiling water in a bowl. Set aside for 15 minutes to soften.
- Using an electric mixer, beat butter, sugar, golden syrup and vanilla until light and fluffy. Add fig mixture, flour and milk. Beat to combine. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn out on to a wire rack to cool slightly.
- Meanwhile, make butterscotch sauce. Heat cream, sugar, golden syrup and butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce thickens.
- Slice cake. Serve with butterscotch sauce.
- Storage tip: Cake will keep covered in the refrigerator for up to 1 week. Butterscotch sauce will keep in an airtight container in the fridge for up to 1 week. Microwave slices of cake on medium (50%) for 30 to 40 seconds or until heated through. Reheat sauce in a saucepan over low heat.
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: USA (General)