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Sticky fig puddings with ginger caramel sauce
Serves 8 Desserts and puddings
Ingredients
- 175 dried plump figs, very finely chopped
- 175ml freshly made chai tea, strained
- 2tbsp rum
- 1tsp vanilla extract
- 3/4tsp bicarbonate of soda
- 75g butter, softened
- 175g soft brown sugar
- 2 large eggs, beaten
- 175g self-raising flour
- 50g pecan nuts, toasted and finely chopped
For the ginger sauce
- 75g unsalted butter
- 75g light soft brown sugar
- 4tbsp stem ginger syrup (from jar)
- 150ml double cream, plus extra (lightly whipped) to serve
- 4tbsp finely chopped/sliced stem ginger
- 8 x 200ml timbales or pudding basins
Method
Preheat the oven to 180C/350F/ Gas 4 and highly butter and base line your timbales. Place the figs in a bowl and pour over the hot chai. Add the rum, vanilla extract and bicarbonate of soda and set aside for 10 minutes.
Place the remaining ingredients except the pecan nuts in a food processor and blend until combined. Transfer to a bowl. Purée the fig mixture until it forms a paste and stir into the cake mix along with the pecan nuts.
Divide the mixture between the prepared tins and place on a baking tray. Transfer to the oven and bake for 25 minutes. Remove from the oven and set aside for 5 minutes. Increase the oven to 200C/400F/Gas 6.
To make the ginger toffee sauce, place the butter, sugar, ginger syrup and cream in a small saucepan over a low heat and stir until the sugar dissolves. Increase the heat and simmer for 5-6 minutes until the sauce is thick. Remove from the heat and stir in the stem ginger.
Turn the puddings out into a baking dish and pour over 3/4 of the sauce. Transfer to the oven and heat through for 5 minutes. Serve with the remaining sauce and some lightly whipped double cream.
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