Sticky Fig Pudding with Salted Butterscotch

Sticky Fig Pudding

230g dried figs, finely chopped

450ml boiling water

1 ½ teaspoons bi-carb soda

90g unsalted butter, room temperature

250g caster sugar

3 x eggs

1 teaspoon ground ginger or cinnamon

250g self-raising flour

300g cream

300g soft brown sugar

100g butter

vanilla bean

2-4 tsp salt (depending on your liking)

Creme Fraiche, to serve

METHOD

Sticky Fig Pudding

Preheat the oven to 170ºC.
Butter and flour a 12 x cupcake tray.
Place the figs, boiling water and bicarbonate of soda into a bowl, then stir well and leave to stand for about 20 minutes.
Cream the butter and sugar in a mixer until light and fluffy.
Add the eggs, one at a time, until combined.
Combine the ginger/cinnamon with the flour, then sift the flour onto the butter and sugar mixture and fold in gently.
Stir in the fig mixture and pour into the prepared tin.
Bake for 15 minutes in the oven.
While the puddings are baking, make the salted butterscotch.
After 15 minutes of baking, spoon a little sauce on top of each pudding, then return to the oven for a further 10 minutes, or until cooked through.
Cool slightly, then unmould, set aside.

Butterscotch Sauce

Combine all the ingredients in a heavy-based saucepan and bring to the boil, then lower the heat and simmer for about 5 minute until combined.

To Serve