Caramel fig puddings

Caramel fig puddings
Preparation time
20 mins
Cooking time
35 mins
6 people

Caramel fig puddings.

The two shortcuts of dried figs and Darell Lea Caramel Snows help to create this warm gooey-centred pudding when you are short on time!


Caramel fig puddings


  • 200g dried figs, finely chopped
  • 185ml (3/4 cup) water
  • 1/2 teaspoon bicarbonate of soda
  • 150g butter, at room temperature, chopped
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs
  • 225g (1 1/2 cup) self-raising flour
  • 6 Darrell Lea Caramel Snows
  • Icing sugar, to dust
  • Double cream, to serve


  1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) pudding moulds with melted butter, then line the bases with baking paper.
  2. Add the figs and water to a saucepan and bring to the boil over medium heat. Add bicarb and set aside for 15 minutes to cool.
  3. Use electric beaters to beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in the flour and fig mixture in alternating batches until combined.
  4. Pour half the mixture among the moulds. Place a caramel in the centre. Spoon the remaining mixture on top. Use a spoon to smooth the surface and enclose the caramel. Place on a baking tray and bake for 25-30 minutes or until firm to the touch. Turn onto serving plates and dust with icing sugar. Serve with a dollop of cream.

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