A boozy butterscotch sauce makes this dish extra special, but it’s equally delicious without the whisky if you prefer.
Ingredients
- 175g dried figs, chopped
- 175ml freshly made chai tea, strained
- 2tbsp whisky
- 1tsp vanilla extract
- ¾tsp bicarbonate of soda
- 75g unsalted butter, softened
- 175g soft brown sugar
- 2 medium free-range eggs, beaten
- 175g self-raising flour
- 50g pecans, toasted and finely chopped
- 35g crystallised ginger, finely chopped
- Double cream, to serve
- For the whisky sauce:
- 75g unsalted butter
- 75g light soft brown sugar
- 150ml double cream
- 2tbsp whisky (optional)
- 1tbsp cocoa powder
- You will need:
- 6 x 180ml capacity pudding basins or ramekins, well-greased/floured, and the bases lined with baking paper, then dusted with plain flour and the excess shaken out
Instructions
- Heat the oven to 160C Fan/Gas 4. Put the figs, hot chai tea, whisky, vanilla extract and bicarbonate of soda in a bowl and set aside for 10 mins.
- Meanwhile, combine the butter, sugar, eggs and flour in a food processor and whizz for 1 min until smooth. Transfer to a bowl and add the pecans and ginger.
- Whizz the fig mixture in a food processor until it forms a chunky paste. Stir into the cake mix until combined.
- Divide the sponge mixture between the pudding dishes and put them in a high-sided roasting tin. Add enough boiling water to come two-thirds of the way up the sides of the dishes. Cover the tin with foil and bake for 40 mins until the puddings are risen and firm. Remove from the oven; rest for 5 mins.
- For the sauce, put the butter, sugar, cream and whisky, if using, into a small pan. Stir over a low heat until the sugar dissolves. Increase the heat and simmer for 5-6 mins until the sauce is thick. Sift in the cocoa powder and stir to combine.
- Turn the puddings out into a baking dish and pour over half the sauce. Bake for 5 mins until bubbling, and serve with the remaining sauce and double cream.
ALSO SEE:
Featured Image: W&H
