Sticky Toffee Figgy Pudding

Method

1. 1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line a baking tin 20cm x 30cm or 12 inch x 8 inch. Put the dried figs, whole figs and 300ml water in a saucepan and place over a medium–high heat. Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the figs have just softened. Remove the whole figs as soon as they are tender when pierced with a knife.
2. 2. Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated. (If you add the eggs all at once, the mixture can split.)
3. 3. Blitz the figs with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda. Fold the fig mixture, flour and vanilla extract into the pudding mixture until you have a smooth batter. Pour the mixture into the lined baking tin and bake in the oven for 20–25 minutes.
4. 4. Meanwhile, make the caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream and vanilla extract and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
5. 5. Insert a metal skewer into the centre of one of the pudding; if it comes out clean, it’s ready. Remove from the oven and allow to cool slightly before slicing into generous portions, then onto serving plates.
6. 6. Serve each one with a fig half and smother in the hot caramel sauce.

• Autumn
• Winter
• Desserts & Baking
• Christmas
• Traditional dessert
• Caramel Sauce
• Christmas Desserts
• Sticky Toffee Pudding

Ingredients

• US
• METRIC

You'll Need