Fig And Date Pudding With Butterscotch Sauce
Total time
Author: Jo @ Country Life Experiment
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
- Place the dates, figs, and water into a saucepan and bring to the boil.
- Once boiling, turn off, sprinkle the bicarb soda over the water and allow to sit for 10 minutes.
- Preheat the oven to 180*c
- 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.
- Add in the butter, brown sugar, eggs and vanilla and stir until combined.
- Stir through the self-raising flour until evenly mixed.
- Grease a 20cm square baking tin, or 8 small ramekins.
- Pour the mixture into the tin
- Bake for 50 minutes (less for the ramekins - approx 30 minutes) or until a skewer comes out clean when pushed into the centre.
- To make the sauce:
- Combine ingredients together in a saucepan and bring to the boil.
- Simmer for 2 minutes
- Serve immediately
Recipe by Country Life Experiment at https://countrylifeexperiment.com/2018/05/fig-and-date-pudding-with-butterscotch-sauce/
3.5.3239