I LOVED the idea that, in this pudding, the fruit is soaked in strong coffee, and obviously anything with pecans and caramel is tempting to try. The first attempt proved a bit dry but a few adjustments, leaning the recipe towards a sticky toffee style, have made all the difference. Be prepared for a moist delicious figgy pudding.
Fig and Pecan Pudding with Toffee Sauce
128gr soft figs
1 tsp bread soda
220ml strong coffee
180gr soft dark brown sugar
2 large free range eggs
120gr cream flour, sifted
90gr toasted pecans, roughly chopped
20gr extra, toasted pecans just lightly broken
Preheat the oven to 180C.
Grease 8 individual pudding molds or dariole molds.
Chop the figs and dates into small dice not larger than 1cm.
Place the chopped fig and dates in a pot, cover with the coffee and bring gently to the boil, add the bread soda, stir and remove from the heat.
Meanwhile, in the bowl of an electric mixer beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating between each addition and remembering to scrape down the sides and scrape the base.
Add the cooled fig and date mixture, and mix well. Next, fold in the sifted flour and chopped pecans.
Scrape into the molds and bake in the centre of the oven for 20 to 25 minutes or until a skewer inserted in the centre comes out clean.
Meanwhile prepare the toffee sauce
150gr unsalted butter
210gr brown sugar
150 ml cream
Place butter and sugar in a saucepan over low heat, stirring constantly until the butter has melted and the sugar has dissolved, the mix should be just starting to caramelize.
Carefully add the cream, and increase the heat to medium.
Bring to just below boiling point, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes until slightly thickened.
Turn the warm cooked pudding out onto a plate or bowl, scatter with the extra broken pecans, and then pour over with the toffee sauce.
Delicious with caramel or vanilla ice cream.
You can email Mercy Fenton at email@example.com