Sticky Fig Pudding (Egg Free) With Butterscotch Sauce
By: Three-Cookies
Published: Wednesday, January 5, 2011 - 6:33am

Ingredients




250 grams dried figs, finely chopped
3/4 cup boiling water
125 grams butter, softened
2/3 cup firmly packed brown sugar
2 tablespoons golden syrup
1 teaspoon vanilla essence
1 1/2 cups self-raising flour
 cup milk
For butterscotch sauce
300 milliliters pure cream
1/2 cup firmly packed brown sugar
 cup golden syrup
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.