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Fig And Date Pudding With Butterscotch Sauce

At last, it is starting to feel a little like Autumn. The mornings are cold and the days are not so hot. It’s been a crazy Autumn so far. Hot and dry. Around these parts, most people light their fires by ANZAC day (April 25) or even earlier. This year we still have not lit ours (though to be honest I will probably do it tonight).

For me, Autumn is all about harvesting the fruits and vegetables that have been growing all summer and preserving them for the year ahead. It’s full of pickling, freezing, and drying. As the nights begin to close in, we crave warm, filling, comfort food. It’s then that I bring out a dessert like this pudding on a Saturday or Sunday night. A sweet treat to enjoy after a week of hard work.

Our old fig tree, planted by C’s great-grandfather, is still bearing fruit 120 years later. During the fruiting season, we pick more figs than we can possibly eat, so I have taken to drying them in my dehydrator and then store them in jars in the pantry ready to make this delicious pudding. I love it because it is super easy to make – no beating butter and sugar and makes very little mess or washing up. In fact, if you’re super lazy (or efficient) like I am, you can mix this whole thing up in the saucepan you cook the figs and date in.


Fig And Date Pudding With Butterscotch Sauce
 
Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
Author: Jo @ Country Life Experiment
Serves: 8
Ingredients
  • 100g dates - roughly chopped
  • 100g dried figs - roughly chopped
  • 250ml water
  • 1 tsp bicarb soda
  • 100g butter - melted
  • ⅔ c brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ c self-raising flour
  • Sauce
  • 1c brown sugar
  • ½ c cream
  • 100g butter
Method
  1. Place the dates, figs, and water into a saucepan and bring to the boil.
  2. Once boiling, turn off, sprinkle the bicarb soda over the water and allow to sit for 10 minutes.
  3. Preheat the oven to 180*c
  4. Use a hand held stick blender to puree the dates and figs. If you don't have one, you could mash them with a fork until they break down a little.
  5. Add in the butter, brown sugar, eggs and vanilla and stir until combined.
  6. Stir through the self-raising flour until evenly mixed.
  7. Grease a 20cm square baking tin, or 8 small ramekins.
  8. Pour the mixture into the tin
  9. Bake for 50 minutes (less for the ramekins - approx 30 minutes) or until a skewer comes out clean when pushed into the centre.
  10. To make the sauce:
  11. Combine ingredients together in a saucepan and bring to the boil.
  12. Simmer for 2 minutes
  13. Serve immediately
3.5.3239

You can also put the pudding mixture into a couple of smaller cake tins, or even a dozen muffin pans and just cook for a shorter time. Delicious served with a dollop of cream or ice cream as well!

Do you love an Autumn dessert?

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Comments

  1. The Furnshop says

    May 25, 2018 at 8:31 pm

    This looks delicious. I just love this fig and date pudding with butterscotch sauce. Thanks for sharing this amazing recipe. I just love it.

    Reply

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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We’re getting to the end of the summer break 😭. The kids have been staying up late, sleeping in, swimming and kayaking on the dam, reading and watching movies, and giving the LEGO a good run. I’ve been reading, sorting out things (it’s what I do in January), binge watching Netflix, and cooking. In the evenings I go for a walk and always arrive back to this view as the sun is setting. Also, I haven’t taken down the Christmas lights yet, and I probably won’t for a while longer because they are so pretty. Not ready for summer to end!
Wide open spaces... Wide open spaces...
It’s been a busy old day around here. Washing be It’s been a busy old day around here. Washing bed linen, getting rid of the cobwebs that spring up so quickly. I even pulled everything out on the bathroom vanity and gave it a purge and deep clean. I have no idea how half the stuff got there 🤷‍♀️. For me January is a time to reset the house, de clutter and get sorted. Something about a new year perhaps? 🤔
Anyhow, here’s a pic of my freshly decobwebbed (totally a word) window  which makes me happy- just don’t look too closely!
I’ve been baking today, in between watching the I’ve been baking today, in between watching the news coming out of the US in disbelief. The mulberry tree has begun to fruit so I whipped up this mulberry yoghurt cake. It’s delicious and easy. The mulberries go all jammy and the cake is soft and not too sweet. Perfect comfort food with a hot drink when it feels like the world has gone mad.
We’re beginning 2021 in the best way; at the bea We’re beginning 2021 in the best way; at the beach with cousins. Despite the occasional rain we are enjoying swimming, playing board games and just hanging out together.
Top 9 2020 Drought and lots of pics around the far Top 9 2020
Drought and lots of pics around the farm (and a bit of green at the end) really does sum up the year.

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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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