Sticky Fig & Date Pudding with White Chocolate & Coconut Rum Sauce

Sticky Fig & Date Pudding with White Chocolate & Coconut Rum Sauce

Sticky Fig & Date Pudding with White Chocolate & Coconut Rum Sauce

4 Serves 1 hour prep 25 mins cook

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

Method

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.

Notes

• 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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