Sticky toffee fig pudding to bring a smile to your lips.....

.......and a few inches to your hips.


So today I made some sticky toffee puddings for a catering event next week. They keep really well and freeze great too.


I have a number of recipes which all work really well but of recent I have been swapping the usual dried dates for dried figs and the outcome is just as good if not better.
This will bring your home alive with wonderful caramel aromas. It is really easy to make and even easier to eat. Serve with toffee sauce and cream or ice cream, depending on your inclination.







So this recipe makes enough for 6-8 people. You can make it in a normal cake tin or like me in individual moulds.



You will need
150g dried chopped figs, 250ml water, 2 teaspoons bicarbonate of soda, 75g unsalted butter, 125g light muscovado sugar, 1 teaspoon vanilla extract, 200g plain flour, 2 eggs and 1 tablespoon golden syrup.



Preheat the oven to gas mark 5, 190°C, 375°F.
Butter your tin or moulds.
Place the figs in a pan with the water and bring gently to the boil and simmer for 5 minutes.
Remove them from the heat and add the bicarbonate.
Cream the butter and the sugar then add the eggs, golden syrup and the vanilla. Mixing well.
Add the flour and the fig mixture, mixing well then pour into the prepared moulds and bake for 25-30 minutes.


Meanwhile make the sauce by heating 100g muscovado sugar, 100g unsalted butter and 150ml double cream in a saucepan until all the sugar has dissolved and the toffee sauce has thickened slightly.


Serve the cake with lots of sauce and plenty of cream, custard or ice cream.

You can simply replace the figs with dates if you prefer the original or try apricots for a different take on it.