Fig And Date Pudding With Butterscotch Sauce
Prep time
Cook time
Total time
Serves: 8
  • 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
  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
Recipe by Country Life Experiment at