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Spiced carrot and fig pudding with bourbon
Serves 6-8 Cakes, Bread and Pastries
Ingredients
- 50g lightly salted butter, plus extra for greasing
- 120g dried figs, finely chopped
- 1tsp bicarbonate of soda
- 2tbsp malt extract or dark treacle
- 75ml bourbon whiskey
- 100g dark brown soft sugar
- 2 large eggs
- 100g self-raising flour, sifted
- 100g wholemeal flour, sifted
- 2 carrots, finely grated
- 2tsp ground ginger
- 2tsp ground black pepper
For the sauce
- 200g lightly salted butter
- 200g dark brown soft sugar
- 3-4tbsp bourbon whiskey
- clotted cream, to serve
- 22cm square cake tin
Method
Preheat the oven to 180C/350F/Gas 4 and grease the cake tin with butter. Add the figs to a bowl, stir in the bicarbonate of soda, pour over 250ml boiling water and leave to stand for 10 minutes. Stir in the malt extract or dark treacle and the bourbon. Cream the butter and sugar in a bowl with an electric whisk or in a stand mixer until pale and fluffy, then beat in the eggs one at a time.
Fold in the flours, grated carrots, ground ginger and black pepper, then gradually stir in the fig mixture. Pour the batter into the tin and bake for 30 minutes. Meanwhile, to make the sauce, heat the butter and sugar in a small saucepan for 5 minutes, stirring, until the mixture starts to thicken and the sugar has dissolved.
Remove from the heat and whisk in the bourbon – take care, as it will splutter. Pour half the sauce over the top of the cake, then bake for a further 8-10 minutes, keeping the remaining sauce warm.
Remove the cake from the oven, cut into squares and divide between serving bowls. Serve warm with the remaining sauce and a spoonful of clotted cream.
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