sticky fig & orange pudding with butterscotch sauce
baked for dessert on holiday, August 2023
feeds 2 generously, 4 sensibly
ingredients
pudding
90g dried figs, chopped
1/4 tsp baking soda
75mL water, freshly boiled
zest of 1 orange
11g brown sugar
22g butter, softened
1 egg
1 tsp vanilla paste
60g plain flour
1/2 tsp baking powder
butterscotch sauce
58g caster sugar
20g butter
110mL cream (or coconut milk, for lactose-free)
1 tsp vanilla paste
pinch salt
method
pudding
preheat oven to 180°C
in a heatproof jug, add the dried figs (90g), baking soda (1/4 tsp) and boiling water (75mL) and set aside for 10 minutes
meanwhile, in a medium bowl zest the orange into the brown sugar (11g) and rub together with fingertips
add the butter (22g), and cream together
add the egg (1) and vanilla (1 tsp) and mix to combine
sift in the flour (60g) and baking powder (1/2 tsp) and fold through
returning to the cooled fig mixture, blend or mash until rough puree consistency, and add to the flour mixture
pour into muffin tin
bake for 15-20 minutes
serve warm, with a generous amount of butterscotch sauce
butterscotch sauce
while the pudding is baking, add just the caster sugar (58g) to a small pot over medium heat
cook without stirring until the sugar starts to liquify and take on colour
keep cooking, swirling the pot as required until it reaches a mid-amber brown and starts to smoke lightly
remove from the heat, drop in the butter (20g) and whisk to combine
add the vanilla paste (1 tsp), cream (110 mL) and salt (pinch) and whisk over medium heat until combined