Fig "Pudding" Cake with Creamy Butterscotch Sauce
From the magazine "Super Food Ideas" Australian edition.
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·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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.