There is an old fig tree down the hill from our house that is at least 80 years old. It had so many figs on it that we couldn’t eat them all last summer, so in my eagerness to embrace the harvest, I made about 16 jars of jam.

It turns out that we are not big fans of fig jam. We love fresh figs, but for some reason the jam is too much. I have got rid of some of it at harvest festival, and given lots to my father in law (who loves it), but we still have  a lot there.

In the past I have made a sticky fig pudding, replacing the dates with dried figs, so I thought I could use the jam in a pudding instead of dried fruit and sugar. On Sunday I had a fiddle around and made these yummy puddings. The fig flavour is still definitely there, but is more subtle. I took the pudding to our house church for dinner, and it was quite a hit!

Ingredients
250g butter
500g fig jam
1/2c brown sugar
2 eggs
1/4 c cocoa
1 1/2 c SR flour
3/4c milk

Method
1. Preheat oven to 180*c
2. Cream butter, sugar, and jam together until pale, soft, and well combined
3. Add the eggs and beat well
4. Sift the cocoa and flour together
5. Add 1/3 of the flour, and stir through, followed by 1/3 of the milk.
6. Repeat step 5 twice until all flour and milk has been added.
7. Pour into a greased oven proof dish or 6 small ramekins.
8. Bake for 45 minutes or until set (ramekins will take about 20 minutes).
9. Serve with caramel sauce.

Caramel Sauce
50g butter
1c brown sugar
1/2c cream

Method
1. Place all 3 ingredients in a saucepan.
2. On a low heat, slowly bring ingredients to the boil.
3. Allow to cool slightly then serve.