Sticky Fig & Date Pudding with White Chocolate & Coconut Rum Sauce
Sticky Fig & Date Pudding with White Chocolate & Coconut Rum Sauce
Preparation time:
1 hour
Cooking time:
25 mins
Serves:
4 Serves

Ingredients

  • Sliced fresh figs, to serve
  • PUDDINGS
  • 100g pitted dates, finely chopped
  • 100g dried figs, finely chopped
  • 1 tsp bicarbonate soda
  • 200ml boiling water
  • 75g unsalted butter, at room temperature
  • 150g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • BUTTERSCOTCH SAUCE
  • 100g brown sugar
  • 125ml thickened cream
  • 25g butter, chopped
  • WHITE CHOCOLATE & COCONUT SAUCE
  • 180g white chocolate, chopped
  • 125ml thickened cream
  • 3 tbs coconut flavoured rum
  • 2 tbs white Crème de Cacao liqueur
  1. Method
  2. Notes

  1. Preheat oven to 180C. Lightly grease six holes of a Texas muffin pan (180ml capacity) or six pudding moulds. Line bases with baking paper,
  2. To make puddings, place dates and figs in a heatproof bowl. Sprinkle over bicarbonate soda. Stir in the boiling water and leave for 10 minutes.
  3. Beat butter and sugar with an electric mixer until light and creamy. With motor operating, add eggs one at a time. Beat in vanilla. Fold in flour. Fold in fig and date mixture.
  4. Divide mixture among prepared pan holes.
  5. Bake for about 25 minutes or until a skewer comes out clean when inserted into the centre. Cool 5 minutes before turning out of pan.
  6. Meanwhile, to make butterscotch sauce, stir all ingredients over a low heat until smooth and combined. Simmer until slightly thickened.
  7. To make white chocolate sauce, place chocolate in a heatproof bowl.
  8. Place cream in a saucepan over low heat until hot. Pour over chocolate. Stand 2 minutes. Stir until smooth and combined. Stir in rum and liqueur.
  9. Serve puddings with sauces and figs.

• This is dessert for those with a sweet tooth. To balance it out, you could add some extra fresh fruit such as raspberries or orange segments.
• Both sauces can be made ahead and reheated to serve.
• Make a double batch of these little puddings and freeze half for the kids lunch boxes (without the sauce) or as a last minute dessert.

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