Real Recipes From Real Home Cooks ®

fig "pudding" cake with creamy butterscotch sauce

a recipe by
Betty Bramanis

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.

serves 12
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For fig "pudding" cake with creamy butterscotch sauce

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

How To Make fig "pudding" cake with creamy butterscotch sauce

  • 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.