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.
Ingredients
Scale
For the pudding
- 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
For the sauce
- 150g soft dark brown sugar
- 250ml milk
- 100ml water
- Butter for greasing the baking dish
To serve
- Vanilla ice cream, thick cream or crème fraîche
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
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: sticky fig pudding, caramel pudding, British dessert, fig dessert, baked pudding, cozy dessert
