FOOD FRIDAY - FIGGY PUDDINGS

“One thing I have been banging on about, we have a dessert deficit in the U.K. We still import a very large proportion of our desserts. I would ask everyone to go out and buy a British dessert.” - Owen Paterson

As the year draws to a close, make a dessert that is sweet and spicy and rich, just like the New Year you wish it to be!

Figgy Puddings

Ingredients – Pudding

200g finely chopped dried figs

100 g finely chopped pitted prunes

350 ml boiling water

1 teaspoon bicarbonate of soda

150 g unsalted butter, softened

170 g brown sugar

3 eggs

230 g self-raising flour

1/2 teaspoon ground cinnamon

1/3 teaspoon ground cloves

Double cream, to serve (optional)

Ingredients - Butterscotch sauce

200g brown sugar

300 mL thickened cream

110 g unsalted butter, chopped

Method

Preheat oven to 160°C. Grease and line the bases of eight 250ml capacity pudding moulds with baking paper.

Combine the figs, prunes, water and bicarbonate of soda in a medium bowl. Set aside for 10 minutes to soak.

Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition.

Add half the flour and stir to combine. Add the fig mixture and combine. Add the cinnamon and remaining flour and combine. Spoon mixture among the prepared moulds and place on an oven tray. Bake for 30 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes to cool before turning out onto serving plates.

Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for five minutes or until the mixture boils and thickens.

Spoon the sauce over the puddings. Serve with double cream if desired.