Sticky Fig Pudding (Egg Free) With Butterscotch Sauce

Ingredients

250 grams dried figs, finely chopped
125 grams butter, softened
2 tablespoons golden syrup
1 teaspoon vanilla essence
cup milk
300 milliliters pure cream
20 grams butter

Preparation

1
Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
2
Place figs and boiling water in a bowl. Set aside for 15 minutes to soften.
3
Beat butter, sugar, golden syrup and vanilla until light and fluffy.
4
Add fig mixture, flour and milk. Beat to combine.
5
Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
6
Butterscotch sauce
7
Heat cream, sugar, golden syrup and butter in a saucepan over medium heat
8
Cook, stirring, for 5 minutes or until sugar has dissolved
9
Bring to the boil
10
Reduce heat to low. Simmer for 10 to 15 minutes or until sauce thickens.

 



Yield:

4.0

Added:

January 5, 2011

Creator:

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