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Sticky Fig and Carrot Pudding with Butterscotch Sauce

Serve with a scoop of ice cream.
8-10
1H 20M

TIP! You will need 2 medium carrots for this recipe. Pudding can be made up to one day ahead. Reheat in a slow oven (150C) to warm through before serving. Reheat sauce in a heatproof jug in the microwave in 30-second bursts until hot.

Ingredients

Butterscotch Sauce

Method

1.

Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 3cm above pan edges.

2.

Combine figs and 1⁄2 cup water in a medium saucepan. Bring to boil. Simmer for 2 minutes. Remove from heat. Stir in soda. Transfer to a large bowl. Cool slightly.

3.

Beat eggs, sugar and oil in a large bowl of an electric mixer for about 5 minutes,
or until thick and creamy. Stir in combined sifted flour and mixed spice. Stir in walnuts, carrot and fig mixture until combined. Pour into prepared pan.

4.

Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into centre of cake comes out clean. Remove from oven.

5.

Meanwhile, to make the sauce, combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until thickened slightly. Remove from heat.

6.

Pierce pudding all over with a skewer. Pour 1⁄2 cup of the sauce over warm pudding. Stand 20 minutes to soak.

7.

Remove side of pan. Transfer pudding to a serving plate. Serve with remaining warmed sauce and ice-cream.

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