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Sticky Fig & Date Puddings with Butterscotch Sauce

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Sticky Fig & Date Puddings with Butterscotch Sauce


15 mins


30 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 3/4 cup (150g) finely chopped dried figs
  • 3/4 cup (120g) finely chopped dates
  • 2 Earl Grey tea bags
  • 1 1/4 cups (310ml) boiling water
  • 1 tsp bicarbonate of soda
  • 125g butter, softened
  • 3/4 cup (165g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 tsp ground cinnamon
  • Whipped cream, to serve


  • 1 cup (220g) brown sugar
  • 1 cup (250ml) thickened cream
  • 50g butter, chopped


  1. Preheat oven to 180°C. Grease bases of eight 1-cup (250ml) dariole moulds or ramekins. Line with baking paper.
  2. Combine fig, date, tea bags, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 mins to soak. Discard the tea bags.
  3. Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fig mixture, flour and cinnamon. Stir to combine. Spoon mixture evenly among prepared moulds or ramekins. Place on a baking tray. Bake for 30 mins or until a skewer inserted in the centres comes out clean.
  4. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Set aside to cool slightly. Transfer to a heatproof jug.
  5. Turn the puddings onto serving plates. Drizzle with butterscotch sauce. Serve warm with whipped cream.