Fig "Pudding" Cake with Creamy Butterscotch Sauce

Fig Pudding Cake With Creamy Butterscotch Sauce Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

This is more of a dense cake, rich and perfect for a chilly night. A few steps, but more fiddly to make than difficult. Can be made up to a day ahead and re-heated. Serve with lashings of whipped cream and/or ice-cream.

From the magazine "Super Food Ideas" Australian edition.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12
Prep:
40 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • ·
    350g (12 oz) dried figs (juicy soft ones)
  • ·
    1 granny smith apple, peeled cored and finely chopped
  • ·
    1 ts bicarb
  • ·
    1/2 cup butter
  • ·
    1 cup brown sugar, firmly packed
  • ·
    3 eggs at room temp.
  • ·
    1 1/2 cups self raising flour
  • ·
    1 ts ground nutmeg
  • CREAMY BUTTERSCOTCH SAUCE

  • ·
    3/4 cup brown sugar
  • ·
    300ml (1/2 pint) thickened cream
  • ·
    3 tb butter

How to Make Fig "Pudding" Cake with Creamy Butterscotch Sauce

Step-by-Step

  1. Pre-heat oven to 180oC/375oF.
    Well grease a 20cm x 6cm deep round cake tin ( 8 inches x 2 inches deep).
    Line the base and sides with baking paper.
  2. MAKE THE BUTTERSCOTCH SAUCE FIRST:
    Combine all the ingredients in a small saucepan and stir over a low heat for 3-5 minutes or until the sugar is dissolved. Increase the heat and bring to the boil for 5 minutes. It should be slightly thickened.
  3. While the sauce is cooking: cut 10 figs in half horizontally. Arrange the the figs cut side DOWN over the base of the prepared cake tin. Drizzle 1/3 of the sauce over the figs and reserve the rest for serving.
  4. This step can be done also be done while cooking the butterscotch sauce: Combine the chopped apples, remaining figs (chop those fine too) and 1 cup of hot water in another small saucepan. Bring to the boil over a medium heat. Remove from the heat once boiled and add the bicarb. Stand for 10 minutes.
  5. In a bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time. Add the flour (sifted) and nutmeg. Stir. Add the slightly cooled fig and apple mixture and stir well.
  6. Carefully spoon the batter over the figs in butterscotch sauce in the prepared cake tin. Spread evenly, using gentle movements. Bake in the prepared oven for an hour- or until cooked when tested. Cool in the tin for a full 15 minutes. BEWARE - the figs will be hot!
  7. Warm the remaining butterscotch sauce (I use the microwave). Slice the pudding cake and dizzle with remaining sauce and top with cream and/or ice-cream.

Printable Recipe Card

About Fig "Pudding" Cake with Creamy Butterscotch Sauce

Course/Dish: Puddings
Main Ingredient: Fruit
Regional Style: Australian
Other Tag: Heirloom




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