• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Country Life Experiment

Simple Country Living

  • Home
  • About
    • Start Here
    • FAQs
    • Contact
    • Disclosure
  • Food
    • Mains
    • Desserts
    • Cakes & Biscuits
    • Jams & Preserves
    • Snacks & Treats
    • Drinks
    • Food Hacks
    • Recipe List
  • Simple Living
    • Organisation
  • Garden
  • Country Life
  • Family Time
    • Kid Wrangling
  • DIY
    • Farm House
    • Crochet
    • Christmas

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?

Let everyone know:

  • Facebook
  • Pinterest
  • Twitter
  • Email
  • More
  • Tumblr
  • Pocket
  • Print
  • LinkedIn
  • Reddit

You should also check out...

Previous Post: « A Hexagon Rug and My Trick For Blocking Crochet Hexagons
Next Post: Autumn Glory »

Reader Interactions

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

Have your say... Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

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...
  • Bloglovin
  • Facebook
  • Instagram

Search

Browse by month

INSTAGRAM

Autumn has well and truly arrived. The mornings ar Autumn has well and truly arrived. The mornings are chilly and the grape vine has turned deep red. I lit the fire yesterday and the house immediately felt cosy and ready for the coming cold weather. When we renovated our house, we deliberately designed it to catch all the winter sun. The grapevine sheds it leaves each winter to let the light and warmth in. Yet another thing I love about our home.
With the weather being wild outside, we’re stayi With the weather being wild outside, we’re staying in today.  Reading, playing games and baking are on the cards. Between the changing season and the approach of Easter I’m all about making breads. Today it is hot cross buns using @jamieoliver recipe with sultanas and little cubes of green apple.They’re going down pretty well.
Over the summer Toby and I sorted out his bedroom. Over the summer Toby and I sorted out his bedroom. The bookcase was always a disaster, and he could never find what he wanted. Since we got him a new shelf and storage cubes, his bedroom is just sooooo much better. He has enough space and knows where everything goes. It has removed a point of conflict and has confirmed to me that kids really need structure in their space. Everything needs a defined place to be put. He is doing his best to keep it tidy and while he is still a 10 year old boy, I can see that he loves having a nice space to hang out in and is proud that he can look after it by himself.
Summer holidays seem a million years ago already. Summer holidays seem a million years ago already. It’s all systems go here as we try to get our rhythm going. School and work are busy, community events are coming back, and our harvest is in full swing. It’s a lot to manage. No matter how busy we are, I’ve been prioritising my evening walk. Sometimes C or the kids come with me and we talk and make plans, and sometimes I go alone, with a podcast for company. Either way, the golden hour is always breathtakingly beautiful and I snap way too many pics. None of them ever fully capture the magic, but I can’t help myself. I mean look!!! 😍
The kids have been wanting to build a raft for the The kids have been wanting to build a raft for the dam for a while. They collected some old barrels and pallets, and got some rope to lash it all together. This morning they put it together and floated it out into the middle of the dam. Plenty of magical days to be had playing on the dam ahead of us!
The orchard doesn’t stop. We’re getting basket The orchard doesn’t stop. We’re getting baskets and baskets of fruit each day and I’m running out of things to do with it all. I’ve taken quite a few to work to give away. I’ve made jams and pastes and chutney. I’ve cooked and frozen apricots and nectarines for fruit crumble this winter and dehydrated plums and apples for lunch boxes. The pantry and freezer are filling up.

Newsletter

Popular Posts

Homemade Honeycomb
Mulberry Yoghurt Cake
6 Ways To Live The Country Life... Even If You're Not In The Country!
Passionfruit Curd Tartlets
Pickled Cucumbers
Pear And Ginger Paste

Categories

Footer

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...
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.