A warming pudding recipe with punchy flavours.
Serves: 12
Prep & Cook: 1 hour, 20 mins
Ingredients
- 185g unsalted butter, chopped, at room temperature
- 1¼ cups firmly packed dark brown sugar
- 4 eggs, at room temperature
- 1½ cups self-raising flour
- 1 tblsp ground ginger
- 2 tsps ground cinnamon
- 1 ¼ cups almond meal (130g)
- ½ cup Greek yoghurt
- ¾ cup chopped soft and juicy dried figs
HONEY CUSTARD
- 2 cups thick vanilla custard
- 300ml tub thickened cream
- ¼ cup honey
Method
1. Grease a 21cm x 9cm deep, non-stick bundt pan.
2. Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
3. Stir in sifted flour and spices, almond meal and yoghurt in two batches until combined. Fold in figs. Spoon into prepared pan. Smooth over top.
4. Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into the pudding comes out clean. Stand in pan for 15 minutes. Invert onto a serving plate.
5. Meanwhile, to make custard, whisk custard, cream and honey in a large bowl until combined. Transfer to a jug.
6. Serve warm pudding, drizzled with custard.
TIP: Pudding can be made one day ahead. Store in an airtight container. Reheat individual servings in the microwave to serve.
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