Friday, January 23, 2009

Fig and date sticky toffee puddings

Preparation Time 15 minutes
Cooking Time 30 minutes

Ingredients (serves 8)
* Melted butter, to grease
* 200g (3/4 cup) whole dried figs, coarsely chopped
* 135g (3/4 cup) pitted dates, coarsely chopped
* 310ml (1 1/4 cups) boiling water
* 4 earl grey tea bags
* 125g butter, at room temperature
* 155g (3/4 cup, firmly packed) brown sugar
* 3 eggs
* 225g (1 1/2 cups) self-raising flour
* 1 tsp bicarbonate of soda
* Double cream, to serve
Butterscotch sauce
* 200g (1 cup, firmly packed) brown sugar
* 250ml (1 cup) thickened cream
* 50g butter, chopped

1. Preheat oven to 160°C. Brush eight 250ml (1-cup) capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.
2. Combine the fig, date, water and tea bags in a medium heatproof bowl. Set aside for 15 minutes to soak. Remove and discard the tea bags.
3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the flour and bicarbonate of soda alternately with the fig mixture until just combined. Spoon mixture evenly among prepared moulds.
4. Bake in oven for 30 minutes or until a metal skewer inserted into the centres comes out clean. Set aside for 5 minutes before turning onto serving plates.
5. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan and stir over low heat for 5 minutes or until butter melts and sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly.
6. Pour the hot butterscotch sauce over the puddings. Serve immediately with double cream, if desired.

Australian Good Taste - Page 114
Recipe by Sarah Hobbs


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