Yes, it’s called sticky fig pudding (swapping out dates for figs = revelation), but the secret to this dish is prunes. I know. Who would have thought that the laxative of the fruit world could elevate a dessert you thought was already perfect? The savoury spice mix garam masala balances out the sometimes sickly-sweet quality of this dish. A total crowd pleaser.
Ingredients 17
Butterscotch Sauce
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Method 7
Preheat the oven to 170°C (340°F). Grease and line a pudding basin (mould) or a 20 cm (8 in) springform cake tin.
Place the and in a heatproof bowl and sprinkle over the . Pour over the and leave to soften for 10 minutes, then mash with a potato masher or fork until fairly smooth.
Place the and in a mixing bowl and beat with a wooden spoon until smooth and well combined.
Whisk together the , and , then add to the and mixture and beat through. It may look slightly curdled but that’s totally fine. Sift in the and , then add the and , and mix until incorporated. Pour in the fig and prune mixture and stir until well combined.
Pour the batter into the prepared basin or tin and smooth the surface. Bake for 35 minutes if you are using a springform tin, or about an hour if using a pudding basin, until a skewer inserted in the centre comes out clean.
Meanwhile, to make the butterscotch sauce, place the , , , , and in a saucepan over a medium heat and stir until the butter has melted. Bring to a simmer and cook for 2 minutes, stirring once, then remove from the heat.
Remove the pudding from the oven and poke holes all over the surface with a skewer. Pour over 125 ml (4 fl oz/1⁄2 cup) of the and leave to soak for 10 minutes. Serve with vegan vanilla ice cream and the remaining sauce in a jug so people can add more if they like.
