Sticky Fig Pudding with Candied Fresh Figs
Sticky Fig Pudding with Candied Fresh Figs
Try this quick and easy sticky fig pudding recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 1 serving
  • Fig Cake:
  • 20 dried tender figs, cut in half
  • Two 4-inch cinnamon sticks
  • 2 cups (500 ml) water
  • ½ cup (125 ml) unsalted butter, softened
  • 2 cups (500 ml) dark brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 2 large eggs
  • 1½ cups (375 ml) all-purpose flour
  • 2 teaspoons (10 ml) baking soda
  • Toffee Sauce:
  • ½ cup (125 ml) unsalted butter
  • 2 cups (500 ml) dark brown sugar
  • 2 cups (500 ml) heavy cream
  • 1 teaspoon (5 ml) vanilla extract
  • Candied Fresh Figs:
  • 2 cups (500 ml) sugar
  • 1 cup (250 ml) water
  • 6 fresh whole figs, halved
  1. For the Cake:
  2. Preheat the oven to 350°F (180° C). Butter a 7 x 11 inches (18 x 28 cm) baking dish.
  3. In a medium saucepan, bring the figs, cinnamon sticks and water to a boil and let it simmer for 10 minutes over medium heat or until almost all the liquid has evaporated. Discard the cinnamon sticks. Set aside.
  4. In a food processor, beat the softened butter with the brown sugar and vanilla extract for 2 minutes until the mixture is creamy. Beat in the eggs, one at a time, scraping down the side of the bowl after each addition and continue beating until the mixture is light, approximately 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
  5. Scrape the batter into the prepared baking dish and bake for 50 to 60 minutes, or until the fig cake is springy and a toothpick inserted in the center comes out clean.
  1. For the Toffee Sauce:
  2. In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes.
  3. Add the heavy cream, bring to a boil and stir once in a while over moderate heat until it starts to thicken, about 8-10 minutes. Keep warm.
  1. For the Candied Figs:
  2. In a small saucepan, bring the sugar and water to a boil. Let it simmer until it reaches 300° F on a candy thermometer, about 10 minutes.
  3. Turn off the heat. Place the figs flesh side down on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
  4. Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
  1. For Serving:
  2. Serve the pudding warm with the remaining toffee sauce, ice cream (ice cream is not mentioned in the ingredients) and candied figs.

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