Fruity Cake Dessert
ready in 3 h. 20 min.
- 1 ⅔ cups dried Figs
- 1 teaspoon baking soda
- softened butter (for the pudding mould)
- ½ cup softened butter
- vanilla extract
- 1 ¼ cups brown sugar
- 3 eggs
- 1 ¼ cups flour
- 1 teaspoon Baking powder
- ½ cup chopped Walnut
- ½ cup chopped Pecan
Add the figs to a pan with 300 ml water and bring to the boil. Remove from the heat, stir in the bicarbonate of soda and leave to cool. Blend to a fine purée.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and butter the pudding mould.
Cream together the butter, vanilla extract and sugar. Add the eggs one at a time, beating after each addition. Stir in the fig mixture. Mix together the flour, baking powder and chopped nuts, tip onto the butter mixture and mix together to form a smooth batter.
Pour into the pudding mould and seal well with a lid. Stand in a deep baking tray partly filled with hot water and cook in the oven for around 2.5 hours. The water should always be around halfway up the mould, add more as needed.
For the sauce, put the butter, brown sugar, syrup, vanilla extract and cream in a pan. Bring to the boil, stirring, and reduce for around 10 minutes to a creamy caramel sauce. Remove from the heat and leave to cool.
Take the pudding out of the oven, remove the lid and leave to stand for around 10 minutes. Carefully turn out of the mould, cut into slices and drizzle with a little sauce. Serve the rest of the sauce on the side.