Sticky Fig Pudding With Caramel Sauce

  • cooking time
    40 m
  • calories per serve
    325 cal
  • serves
    12
1 cup (200g)
dried figs chopped
1/2 cup (110g)
crystallised ginger
1 cup (250ml)
orange juice
2 tbsp
butter
1 tsp
bicarbonate of soda
3/4 cup (165g)
caster sugar
2
eggs lightly beaten
1 1/2 cups (225g)
self raising flour
1/2 cup (95g)
NESTLÉ dark choc bits
caramel sauce:
1 can (375ml)
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 tsp
custard powder
1/4 cup (55g)
brown sugar
1/4 cup (90g)
golden syrup
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
1360
66
63
35
581
439
203
33
Average Quantity
per:
g

Method

  1. preheat oven to 180°c/160°c fan forced. line a 20cm round cake pan with baking paper.

  2. place figs, ginger and orange juice in a small saucepan, cook over a medium heat until mixture comes to the boil and thickens.

  3. remove from heat, add butter, bicarbonate of soda and sugar, mix well. cool slightly.

  4. stir in eggs, flour and nestlÉ dark choc bits; spoon into prepared pan. bake 40 minutes or until a skewer inserted into the centre comes out clean.

  5. combine 1/4 cup (60ml) NESTLÉ CARNATION light & creamy evaporated milk with custard powder in a medium saucepan. add remaining NESTLÉ CARNATION light & creamy evaporated milk, sugar and syrup.

  6. stir over a low heat until sauce boils and thickens. serve with warm fig pudding.

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