Sticky Fig Pudding with Candied Fresh Figs

  • prep time30 min
  • total time 125 min
  • serves 6-8

Chuck creates warm sticky fig pudding with candied figs smothered in decadent toffee sauce.

139 Ratings
Directions for: Sticky Fig Pudding with Candied Fresh Figs


Fig Cake

20 dried tender figs, cut in half

2 4 inch cinnamon sticks

2 cup water (500 ml)

½ cup unsalted butter, softened (125 ml)

2 cup dark brown sugar (500 ml)

1 tsp vanilla extract (5 ml)

2 large eggs

1 ½ cup all-purpose flour (375 ml)

2 tsp baking soda (10 ml)

Toffee Sauce

½ cup unsalted butter (125 ml)

2 cup dark brown sugar (500 ml)

2 cup heavy cream (500 ml)

1 tsp vanilla extract (5 ml)

Candied Fresh Figs

2 cup sugar (500 ml)

1 cup water (250 ml)

6 fresh whole figs, halved

Serving Suggestion


Fig Cake

1. Preheat the oven to 350 F (180 C). Butter a 7 x 11 inches (18 x 28 cm) baking dish.

2. In a medium saucepan, bring the figs, cinnamon sticks and water to a boil and let it simmer for 10 minutes over medium heat or until almost all the liquid has evaporated. Discard the cinnamon sticks. Set aside.

3. In a food processor, beat the softened butter with the brown sugar and vanilla extract for 2 minutes until the mixture is creamy. Beat in the eggs, one at a time, scraping down the side of the bowl after each addition and continue beating until the mixture is light, approximately 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.

4. Scrape the batter into the prepared baking dish and bake for 50 to 60 minutes, or until the fig cake is springy and a toothpick inserted in the center comes out clean.

Toffee Sauce

1. In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil and stir once in a while over moderate heat until it starts to thicken, about 8-10 minutes. Keep warm.

Candied Fresh Figs

1. In a small saucepan, bring the sugar and water to a boil. Let it simmer until it reaches 300° F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs flesh side down on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.

2. Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.

Serving Suggestion

1. Serve the pudding warm with the remaining toffee sauce, ice cream (ice cream is not mentioned in the ingredients) and candied figs.

See more: Christmas, Dessert, Fruit

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