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Figgy Pudding with Sticky Toffee Sauce

Irresistible Figgy Pudding with Sticky Toffee Sauce Delight

Enjoy this heartwarming Figgy Pudding with Sticky Toffee Sauce, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Dried Figs Adds natural sweetness and depth; substitute with dried apricots for a different flavor.
  • 1 cup Water Helps soften the dried fruits; no substitutes needed.
  • 1 cup Dried Dates Contributes to the pudding’s sweetness and moisture; can be replaced with prunes if desired.
  • 1/4 cup Brandy Enhances flavor complexity; use apple juice for a non-alcoholic option.
  • 1 tsp Vanilla Extract Adds aromatic flavor; replace with almond extract for a different profile.
  • 1/2 cup Unsalted Butter Provides richness and moisture; can substitute with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens the pudding; consider using cane sugar for a less processed option.
  • 1/2 cup Light Brown Sugar Adds a deep caramel flavor; use dark brown sugar for a more robust taste.
  • 1 large Egg Binds ingredients together; for egg-free, use a flaxseed meal egg substitute.
  • 1 tsp Orange Zest Enhances freshness and aroma; substitute with lemon zest for a different citrus note.
  • 1/4 cup Molasses Adds sweetness and a distinctive flavor; honey can be used as a lighter alternative.
  • 1 cup All-Purpose Flour Provides structure; use a gluten-free flour blend for a gluten-free version.
  • 1 tsp Baking Powder Leavening agent that helps the pudding rise; ensure it is fresh.
  • 1 tsp Baking Soda Leavening agent that helps the pudding rise; ensure it is fresh.
  • 1/2 tsp Kosher Salt Balances sweetness; regular salt can be used; adjust quantity based on taste.
  • 1/2 cup Mini Semisweet Chocolate Chips Adds a delightful chocolate note; substitute with dark chocolate for richer flavor.
For the Sticky Toffee Sauce
  • 1 cup Heavy Cream Creates a rich and velvety sauce; half-and-half can be a lighter alternative.
  • 1 cup Brown Sugar Adds sweetness and depth; use white sugar in a pinch, but flavor will differ.
  • 1/2 cup Unsalted Butter Provides richness; could use margarine, but butter enhances the taste.

Equipment

  • oven
  • saucepan
  • mixing bowl
  • canelé molds

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare 12 canelé molds with baking spray.
  2. Combine chopped figs, water, dates, brandy, and vanilla in a saucepan. Bring to a boil, then remove from heat and let stand covered for 10 minutes.
  3. Cream together softened butter, granulated sugar, and light brown sugar in a mixing bowl until creamy and well blended.
  4. Add the egg, orange zest, and molasses to the butter mixture, blending well until fully combined.
  5. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  6. Mix the dry ingredients into the wet mixture gradually, alternating with the fig mixture.
  7. Fold in the mini semisweet chocolate chips gently. Spoon the batter into the prepared molds, filling them about ¾ full.
  8. Bake for 25-30 minutes or until the tops turn dark and a toothpick inserted in the center comes out clean.
  9. Simmer cream, brown sugar, and butter in a saucepan for the sticky toffee sauce until it boils, then reduce to a low simmer until thickened (about 10 minutes).
  10. Serve the warm figgy pudding drizzled generously with the sticky toffee sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Optional: Add a scoop of vanilla ice cream or whipped cream to elevate your serving.

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