sticky figgy pudding

sticky figgy pudding

INGREDIENTS

700g fresh figs - quartered
175ml orange juice
2tsp bicarbonate of soda
180g butter
360g dark soft brown sugar
360g plain flour
2 large eggs - lightly beaten

Sauce
110g butter
110g dark soft brown sugar
200ml double cream

METHOD

Preheat oven 180C / Gas 4

Simmer the figs in the orange juice with the bicarbonate of soda until soft and pulp. Pour into an ANTA salad bowl and immediately add the butter and sugar and mix well. Once the butter has melted sieve in the flour and beaten eggs and fold together.

Pour into a lightly greased ANTA baking dish and bake for 45 - 50 mins until firm.

For the sauce melt the butter and sugar with the cream and bring to the boil. Pour over the pudding and serve with cream or ice cream.

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