Sticky Fig Delight

from Affinity Luxury Lifestyle Magazine January 2021

Andante Travel

Sticky Fig and Walnut Pudding with Butterscotch Sauce

“Comfort food doesn ’t come any better than this delicious sticky fig pudding, perfect for cold winter evenings. ”

Ingredients

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

Forthesauce:

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.

Top 5 Bordeaux Wines for Warming Winter Dining

Time to warm up this winter and dish up some sumptuous food accompanied with our favourite Bordeaux wines.

Maison de la Rougerie Crémant Blanc Brut

Fresh and bright with flavours of green apple, blossom and brioche, with a fine attractive mousse, It offers fine bubbles and will partner well with salads, seafood or dessert..

£8.75, Iceland Pessac-Léognan

Hailing from one of the finest white wine regions in the world, this Sauvignon Blanc has been fermented in barrels with regular lees stirring to add depth, weight and complexity. It offers an attractive textural palate with flavours of grapefruit, elderflower and gun flint, and a creamy undertone. Château de Cruzeau is wonderful paired with butternut squash and sage risotto.

Château Bauduc 2019, Sauvignon Semillon

This delicious, crisp Sauvignon Blanc is listed at Stein's Seafood Restaurant in Cornwall and is the prestige house white at Hotel du Vin across the UK. A crisp, unoaked white. Unlike the wines of Marlborough, Bordeaux sauvignon blanc has gentlemanly understatement. Think unripe nectarines.

Château de Cruzeau Blanc 2016,

£11.95, Fine Wine Direct

£17.99, Waitrose Château La Rame 2017, Sainte-Croix-du-Mont

An elegant honeysuckle nose with bright, citrus zestiness to balance the gentle sweetness, this wine could happily match with savoury dishes such as Thai cuisine.

£12.99, Majestic

Château Tour Bayard 2016, MontagneSaint-Émilion

A blend of Merlot and Cabernet Franc, grapes are hand-picked and sorted to always make the best quality wine that speaks of its fine terroir. This is a smooth yet rich red from a legendary vintage, showing great depth of fruit, the palate displays pronounced flavours of blackberry, raspberry, chocolate, smoke and spice. Serve with a pork and parsnip onepot casserole for a simply delicious feast.