How to make sticky fig and date puddings

You’ll instantly fall in love with our sticky fig and date puddings with butterscotch sauce (RECIPE BELOW) this winter. They’re warm, gooey and above all, delicious.
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Sticky fig and date puddings with butterscotch sauce
Makes 8 Prep 15 mins (+ 10 mins standing time) Cooking 30 mins
¾ cup (150g) finely chopped dried figs
¾ cup (120g) finely chopped dates
2 Earl Grey tea bags
1¼ cups (310ml) boiling water
1 tsp bicarbonate of soda
125g butter, softened
¾ cup (165g) brown sugar
3 Coles Australian Free Range Eggs
1½ cups (225g) self-raising flour
½ tsp ground cinnamon
Whipped cream, to serve
Butterscotch sauce
1 cup (220g) brown sugar
1 cup (250ml) thickened cream
50g butter, chopped
1. Preheat oven to 180°C. Grease bases of eight 1-cup (250ml) dariole moulds or ramekins. Line with baking paper.
2. Combine fig, date, tea bags, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 mins to soak. Discard the tea bags.
3. Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fig mixture, flour and cinnamon. Stir to combine.
4. Spoon mixture evenly among prepared moulds or ramekins. Place on a baking tray. Bake for 30 mins or until a skewer inserted in the centres comes out clean.
5. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Set aside to cool slightly. Transfer to a heatproof jug.
6. Turn the puddings onto serving plates. Drizzle with butterscotch sauce. Serve warm with whipped cream.
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