I thought it was high time I put a dessert on the blog. You may have noticed I am not too much of a sweet tooth (I figure I am sweet enough) but even I am hard pressed to go past these deliciously moist, figgy , light and fluffy puds. Swimming in a gorgeous butterscotch sauce and scoops of creamy vanilla ice cream, I dare anyone not to try one…….and love it!
Prep time: 15 Minutes Cooking time: 25-30 Minutes $ Low Budget
Serves 4 Large or 6 Small
1 cup of dried figs (approximately 12) roughly chopped
3/4 cup of water
1/2 tsp of Bicarb soda
30gm of butter
3/4 cup of self raising flour
1/4 cup of caster sugar
1/4 tsp of mixed spice
1/4 tsp of ground cinnamon
1 tsp of vanilla essence
For the Butterscotch Sauce:
1/2 cup of brown sugar
1 cup of pure cream
1 tbs of golden syrup
20gm of butter
Vanilla ice cream to serve
Pre heat the oven to 180°C and grease 4 x 1 cup capacity oven proof ramekins or 6 holes of a muffin pan with a little butter.
Place the figs and water in a small saucepan and bring to the boil. Add the bicarb and butter and stir to combine then set aside to cool to room temperature. Mash the mixture with a fork once cooled. I like it a bit chunky but if you don’t then you can whizz it up a bit with a hand blender.
Put the flour, sugar, spices, vanilla and egg in a mixing bowl. Add the fig mixture and mix with a wooden spoon until just combined. Spoon the mixture into the ramekins or muffin pan and bake for 25-30 minutes. Check after 25 minutes if they are in the muffin pan as they will take less time to cook than four large puds. The best way to check is to insert a skewer in the centre and if it comes out clean, they are ready.
While the puds are cooking, place the sugar, cream, butter and golden syrup in a saucepan and heat gently, stirring until the sugar dissolves. Bring the mixture to the boil, reduce to a simmer and simmer for 5 minutes. Remove from the heat.
Puddings are always nice straight from the oven but for a make ahead dessert this actually works perfectly. Remove the puds from the ramekins or muffin pan and reheat for approximately 1 minute in the microwave and then spoon over the hot sauce. Serve with good quality vanilla ice cream and enjoy!
Ps. Leftover sauce can be reheated and poured over any ice cream………..yum.