Sticky Date & Fig Pudding with Butter Scotch Sauce


Its moist, its fluffy & it’s so yummy! โค๏ธ ๐Ÿ‘… ๐Ÿ˜‹ โ €

What you’ll Need: ๐Ÿ—’๏ธ โ €
2 cup (300g) seeded Angas Park dried dates, finely chopped โ €
1/2 cup (100g) Angas Park dried figs, finely chopped โ €
1 cup (250ml) water ๐Ÿ’ฆ โ €
1 cup (220g) firmly packed light brown sugar โ €
90 gram butter, chopped coarsely โ €
1 teaspoon baking soda โ €
2 eggs ๐Ÿฅš โ €
1 1/2 cup (375g) self-raising flour

Butterscotch Sauce โ €
3/4 cup (165g) firmly packed light brown sugar โ €
1 cup (250ml) pouring cream โ €
125 gram unsalted butter, chopped coarsely ๐Ÿงˆ โ €

METHOD

Preheat oven to 180ยฐC. Grease the pudding moulds. โ €
Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. โ €
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. โ €
Beat in eggs, one by one, until combined. โ €
Add flour and date mixture, beating until combined. โ €
Pour mixture into prepared moulds. โ €
Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. โ €
Combine extra butter, brown sugar, cream in a small saucepan. โ €
Stir over low heat until well combined and smooth. โ €
Drizzle with caramel sauce. Serve pudding with ice-cream.

One thought on “Sticky Date & Fig Pudding with Butter Scotch Sauce

  1. Pingback: Baking Bliss! | A FOOD REVOLUTION

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s