Egg-free sticky fig pudding with butterscotch sauce

Cooking Eggs Egg-free sticky fig pudding with butterscotch sauce

Sticky fig pudding with butterscotch sauce is a classic crowd-pleaser - this one is egg-free so that everyone can enjoy it.

Lables: High fibre Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
  2. Place figs and boiling water in a bowl. Set aside for 15 minutes to soften.
  3. Using an electric mixer, beat butter, sugar, golden syrup and vanilla until light and fluffy. Add fig mixture, flour and milk. Beat to combine. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn out on to a wire rack to cool slightly.
  4. Meanwhile, make butterscotch sauce. Heat cream, sugar, golden syrup and butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce thickens.
  5. Slice cake. Serve with butterscotch sauce.

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250g dried figs, finely chopped
3/4 cup boiling water
125g butter, softened
2/3 cup firmly packed brown sugar
2 tbsp golden syrup
1 tsp vanilla essence
1 1/2 cups self-raising flour
1/3 cup milk
300ml pure cream
1/2 cup firmly packed brown sugar
1/3 cup golden syrup
20g butter

Adv

Autors
Preparation time
25
Cooking time
1:00
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Eggs
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