jan21.qxp_Jan 2014 Aff 05/01/2021 21:14 Page 32
Sticky Fig and Walnut Pudding with Butterscotch Sauce Ingredients
“Comfort food doesn’t come any better than this delicious sticky fig pudding, perfect for cold winter evenings.”
100g dried figs, roughly chopped 0.5 tsp bicarbonate of soda 50g unsalted butter 100g light soft brown sugar 2 free-range eggs 0.5 tsp vanilla extract 175g self-raising flour 50g walnuts, toasted and chopped For the sauce: 175g light soft brown sugar 75g unsalted butter 200ml double cream 50g walnuts, toasted and chopped 0.5 tsp vanilla extract 6 x 200ml metal pudding basins
Method Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Butter and flour the pudding basins, tapping out any excess flour. Place the figs in a bowl with the bicarbonate of soda and 200ml (7fl oz) boiling water. Stir well and set aside. Place the butter and sugar in the bowl of an electric mixer and beat until smooth and fluffy. Beat the eggs with the vanilla and pour on to the butter and sugar mixture, beating continuously. Don't be alarmed if the mixture looks curdled at this stage. Add the flour and beat well, then pour in the figs, walnuts and all the liquid. Mix well. Divide the mixture between the pudding basins and bake for 20 to 25 minutes or until well risen and springy to the touch. Remove from the oven and allow to rest for 5 minutes before turning out on to plates. To make the sauce, place all the ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved. Pour a couple of spoonfuls over each pudding and serve the rest in a warmed jug. Add a scoop of clotted cream.
