Sticky fig and caramel pudding
- January 2019
- Serves 4 with leftovers
- Hands-on time 10 min, oven time 40-45 min, plus cooling and resting
A decadently moist fig sponge sits in a pool of caramel sauce in this toffee-like pudding. Serve with tart crème fraîche to cut through the sweetness.
Browse more comforting autumn pud ideas.
- 14.7g (6.8g saturated)
- 54.5g (40.3g sugars)
- 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
- Vanilla ice cream, thick cream or crème fraîche to serve
For the sauce
- 150g soft dark brown sugar
- 250ml milk
- 100ml water
You’ll also need…
- 2 litre baking dish, well greased with butter; food processor
- Heat the oven to 180°C/160°C fan/gas 4. Put the figs, bicarbonate of soda and 125ml boiling water in a heatproof bowl. Leave for 10 minutes for the figs to soften. Transfer to a food processor and blend until fairly smooth.
- In a large mixing bowl, combine the flour, ground almonds and sugar. Make a well in the centre and pour in the fig purée, melted butter, vanilla essence, beaten egg and a pinch of salt. Stir with a wooden spoon until smooth. Spoon the mixture into the prepared baking dish and smooth the surface with the back of the wooden spoon (see Make Ahead).
- For the sauce, sprinkle the brown sugar as evenly as you can over the sponge mixture. Heat the milk and water together in a saucepan until the mixture just reaches boiling point, then carefully pour over the top of the pudding. Please note: it will look like you’ve gone wrong and made a massive mess, but trust us – as the pudding bakes the top becomes a light-as-air sponge and the watery top layer sinks to the bottom to make a gloriously gooey sauce.
- Bake the pudding for 40-45 minutes, then leave to stand for 10 minutes. Mix together the icing sugar and cinnamon, then dust liberally over the top of the pudding. Serve with ice cream, thick cream or crème fraîche.
Substitute up to half the figs with dried prunes or dates, if you prefer.
Make the pudding base (up to the end of step 2) a few hours ahead if you want to, then continue with the recipe from step 3. When the chicken and potatoes are ready, turn the oven down for the pudding.
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