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How to make sticky fig and date puddings

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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.
Want more delicious sweet treats? Check out our baking playlist , which includes:
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Category
Food
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