Sunday, February 10, 2008
Fig & Date Sticky Toffee Puddings
Melted butter, to grease
3/4 cup whole dried figs, coarsely chopped
3/4 cup pitted dates, coarsely chopped
1 1/4 cups boiling water
4 earl grey tea bags
4.5 oz butter, at room temperature
3/4 cup, firmly packed brown sugar
1 1/2 cups self-raising flour
1 tsp bicarbonate of soda
Double cream, to serve
1 cup, firmly packed brown sugar
1 cup thickened cream
2 oz butter, chopped
Preheat oven to 325 F. Brush eight 1-cup capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.
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.
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.
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.
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.
Pour the hot butterscotch sauce over the puddings. Serve immediately with double cream, if desired