Name: Sticky fig and caramel pudding Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British
Ingredients: 150g dried figs, roughly chopped; ½ tsp bicarbonate of soda; 150g self-raising flour; 50g ground almonds; 75g soft brown sugar; 80g melted butter, plus extra butter for greasing; 1 tsp vanilla essence; 1 large free-range egg, beaten; 1 tbsp icing sugar; 2 tsp ground cinnamon; 150g soft dark brown sugar; 250ml milk; 100ml water; Butter for greasing the baking dish; Vanilla ice cream, thick cream or crème fraîche

Jump to Recipe

If you’ve never experienced a dessert that perfectly balances rich sweetness with comforting warmth, then the Sticky fig and caramel pudding is exactly what you’ve been missing. This delightful pudding brings together luscious dried figs, a caramelized, buttery sauce, and a light cinnamon-dusted sponge that will have you coming back for seconds. It’s an inviting treat that feels like a warm hug on a plate, blending luscious textures and flavors with just the right touch of indulgence and sweetness. Whether you’re serving it for a special occasion or a cozy night in, Sticky fig and caramel pudding is guaranteed to make you smile.

Sticky fig and caramel pudding Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this Sticky fig and caramel pudding is a breeze because each one plays an essential role in creating the pudding’s signature depth and texture. From the naturally sweet dried figs to the fragrant cinnamon dusting, these simple staples come together beautifully.

Dried figs, 150g: Roughly chopped to release their rich, sticky sweetness that gives the pudding its fruity depth.
Bicarbonate of soda, ½ tsp: Adds a lightness to the dense fig mixture, helping the sponge rise perfectly.
Self-raising flour, 150g: The base of the sponge, providing structure and softness.
Ground almonds, 50g: Introduces a delicate nuttiness and moistness to the crumb.
Soft brown sugar, 75g: Sweetens with a molasses undertone, enriching the pudding’s caramel notes.
Melted butter, 80g: Brings a lush, buttery flavor and tender texture, plus extra for greasing.
Vanilla essence, 1 tsp: Adds a warm, sweet aroma that complements the figs beautifully.
Large free-range egg, 1 beaten: Binds everything together and adds moisture for that perfect sponge.
Icing sugar, 1 tbsp: For finishing with a delicate dusting of sweetness combined with cinnamon.
Ground cinnamon, 2 tsp: Infuses the topping with a warm, spicy kick, lifting the flavors.
Vanilla ice cream, thick cream, or crème fraîche: To serve and add a creamy contrast to the warm pudding.

For the sauce:

Soft dark brown sugar, 150g: Caramelizes beautifully to create that irresistible sticky sauce.
Milk, 250ml: Adds creaminess to the sauce while keeping the dessert moist.
Water, 100ml: Balances the sauce and helps it soak into the pudding perfectly.

You’ll also want a 2-litre baking dish generously greased with butter and a food processor to bring the pudding together smoothly.

How to Make Sticky fig and caramel pudding

Step 1: Soften and purée the figs

Start by heating your oven to 180°C (fan 160°C or gas mark 4). Place the chopped dried figs, bicarbonate of soda, and 125ml of boiling water into a heatproof bowl, then let them soak for 10 minutes. This softens the figs and activates the bicarbonate, ensuring the sponge becomes beautifully light. After soaking, blitz the figs in a food processor until fairly smooth — this fig purée is what makes the pudding so delectably sticky and rich.

Step 2: Combine the dry ingredients

In a large mixing bowl, sift together the self-raising flour and ground almonds. Add the soft brown sugar and give it all a good stir to evenly distribute the sweetness and nutty textures that will enhance your pudding. Mixing these dry ingredients separately ensures the sponge will rise evenly and the crumb stays tender.

Step 3: Bring everything together

Create a well in the center of your dry mix and pour in the fig purée, melted butter, vanilla essence, beaten egg, and a pinch of salt. Stir everything gently with a wooden spoon until just smooth — overmixing can toughen the sponge, so take care. Pour this luscious mixture into your buttered baking dish and smooth the surface with the back of the spoon, preparing it for the caramel topping and baking.

Step 4: Make the caramel sauce and bake

Now for the magic. Evenly sprinkle the soft dark brown sugar over the top of the pudding batter. Heat the milk and water in a saucepan just to boiling, then very carefully pour this over the sugar-coated batter. It might look messy or watery now, but trust the process — as it bakes, the sponge will puff up and become light, while the sugary liquid sinks to the bottom, creating that signature sticky caramel sauce. Pop the dish into the oven and bake for 40 to 45 minutes until golden and bubbling, then let it stand for 10 minutes before adding the finishing touch.

Step 5: Finish with cinnamon and icing sugar

Mix the icing sugar and ground cinnamon together, then dust the top of the warm pudding generously. This spice-sweet topping adds an aromatic lift and a pretty finish. Your Sticky fig and caramel pudding is now ready to serve and enjoy!

How to Serve Sticky fig and caramel pudding

Garnishes

This pudding truly shines with a dollop or scoop of something creamy — vanilla ice cream melts enticingly over the warm pudding, thick cream adds indulgence, and crème fraîche provides a subtle tang that perfectly balances the sweetness. Fresh figs or a sprinkle of toasted almonds add a lovely textural contrast and keep the fig theme front and center.

Side Dishes

If you want to turn this into a fuller dessert experience, serve the Sticky fig and caramel pudding with a fresh fruit salad packed with seasonal berries or poached pears. A small espresso or black tea alongside cuts through the richness and rounds out the meal beautifully, setting the stage for a fabulous finale.

Creative Ways to Present

For a bit of fun, serve individual portions in cute ramekins for an elegant touch, or layer spoonfuls of the pudding with whipped mascarpone and figs in clear glasses for a stunning trifle-inspired dessert. You can also drizzle a little extra warm caramel sauce on top before serving to dial up the decadence.

Make Ahead and Storage

Storing Leftovers

Any leftovers of the Sticky fig and caramel pudding can be kept covered in the fridge for up to three days. The pudding’s flavors actually deepen as it sits, so you’ll find it even more delicious the next day. Just make sure to cover it well to keep it moist and prevent it from drying out.

Freezing

This pudding freezes surprisingly well, especially if you separate it into portions first. Wrap each portion tightly in cling film and place in an airtight container or freezer bag for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, place portions in a microwave-safe dish and warm on medium power in 30-second bursts until hot throughout. Alternatively, heat in a low oven (150°C/fan 130°C) covered with foil to keep moisture in, for about 10 to 15 minutes. Either way, serve immediately with your choice of creamy accompaniment.

FAQs

Can I use fresh figs instead of dried for the Sticky fig and caramel pudding?

Fresh figs have a different texture and moisture content, which might make the pudding less sticky and dense. Dried figs are best because they concentrate the flavor and contribute that signature sticky texture that defines this pudding.

Is there a gluten-free option for this pudding?

Absolutely! Substitute the self-raising flour with a gluten-free baking mix, and make sure your baking powder is gluten-free as well. The ground almonds also help keep the texture moist and delicious.

Can I make this pudding vegan-friendly?

Yes, with some tweaks. Replace the egg with a flax egg or a commercial egg replacer, swap the butter for a plant-based margarine, and use plant-based milk for the sauce. The sticky sweetness of the figs and caramel will still shine through.

Why does the pudding look messy before baking?

When you pour the milk and water over the sugar topping, it looks loose and watery because the liquid hasn’t set yet. As it bakes, the sponge rises and the liquid sinks to create that amazing sticky caramel sauce at the base – it’s all part of the pudding’s magic.

Can I prepare the Sticky fig and caramel pudding in advance?

Definitely! You can assemble the pudding up to the point before baking and keep it covered in the fridge overnight. Then just add the sauce and bake when you’re ready to serve for fresh-out-of-the-oven goodness.

Final Thoughts

The Sticky fig and caramel pudding is one of those rare desserts that feel both comforting and special every time you serve it. Its rich fig flavor, combined with the melting, gooey caramel sauce and tender cinnamon-spiced sponge, makes it an absolute joy to enjoy. Whether for a family gathering or a quiet treat for yourself, I can’t recommend this pudding enough — it really is a little slice of dessert heaven you’ll want to make again and again.

Sticky fig and caramel pudding Recipe

★★★★★

5.3 from 14 reviews

Author: Elara
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A wonderfully indulgent sticky fig and caramel pudding featuring a moist fig-infused sponge topped with a gooey caramel sauce. This comforting dessert is perfect served warm with vanilla ice cream, thick cream, or crème fraîche for a delightful treat.

Instructions

Soften the figs: Heat the oven to 180°C (160°C fan)/gas mark 4. Place the chopped dried figs, bicarbonate of soda, and 125ml boiling water in a heatproof bowl. Leave it for 10 minutes so the figs soften thoroughly.
Blend the fig mixture: Transfer the softened figs and liquid to a food processor and blend until fairly smooth, creating a fig purée.
Prepare the dry ingredients: In a large mixing bowl, combine the self-raising flour, ground almonds, and soft brown sugar. Make a well in the centre of these dry ingredients.
Mix wet ingredients into dry: Pour the fig purée, melted butter, vanilla essence, beaten egg, and a pinch of salt into the well. Stir with a wooden spoon until the mixture becomes smooth and even.
Prepare baking dish and transfer batter: Grease a 2-litre baking dish generously with butter. Spoon the batter into the dish, smoothing the surface flat with the back of the wooden spoon for even baking.
Add the sauce ingredients: Evenly sprinkle the soft dark brown sugar over the top of the batter. In a saucepan, heat the milk and water together just to boiling point, then carefully pour this mixture over the batter and sugar in the dish. It may appear messy at this stage, but this will transform during baking.
Bake the pudding: Place the dish in the preheated oven and bake for 40 to 45 minutes until the top has formed a light, sponge-like texture and the sauce has settled beneath.
Rest and finish: Remove the pudding from the oven and let it stand for 10 minutes. Combine the icing sugar and ground cinnamon, then dust this mixture liberally over the top of the pudding.
Serve: Serve the sticky fig and caramel pudding warm, accompanied by vanilla ice cream, thick cream, or crème fraîche for a rich, comforting dessert experience.

Notes

Ensure the baking dish is well greased to prevent sticking.
Using soft brown sugar in the pudding and dark brown sugar for the sauce enhances the rich caramel flavour.
The bicarbonate of soda helps soften the figs and gives the pudding a light texture.
The pudding can be made ahead and reheated gently before serving.
For a gluten-free version, substitute the self-raising flour with a gluten-free blend suitable for baking.
Serve with dairy or non-dairy cream alternatives to suit dietary preferences.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: British