- Preparation time
- 20 mins
- Cooking time
- 35 mins
- 6 people
- February 12, 2016
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
- Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) pudding moulds with melted butter, then line the bases with baking paper.
- 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.
- 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.
- 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.