Sticky Fig Pudding

A variation on the universally popular sticky date pudding. This recipe is modified from Greg and Lucy Malouf’s cook book titled Turquoise. The figs are less sweet but this is a surprisingly light sponge and the butterscotch sauce makes it so unctuous.


250 grams figs, finely chopped

450ml boiling water

1 plus ½ teaspoon baking soda

90 grams unsalted butter (at room temperature)

200 grams caster sugar

3 large eggs

2 teaspoons ground ginger

250 grams self-raising flour*


200 grams unsalted butter

300ml thickened cream

200 grams soft brown sugar


Preheat oven to 170 degrees Celsius and butter a 25 centimetre square cake tin or a 25 x 20 centimetre baking tray. You can also do in individual moulds (200ml capacity) and you will get 12.

Put the figs, boiling water and baking soda into a bowl, then stir well and leave to stand for 20 minutes.

Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the ginger into the flour, then sift onto the pudding mixture and fold in gently. Stir in the fig mixture (with water) and pour into the prepared mould, then bake for 15 minutes. Check to see as mine took 30 minutes before it was ready for the next stage.

While the pudding is baking, make the butter scotch sauce. Combine all ingredients in a heavy based saucepan and bring to the boil, then lower the heat and simmer for 5 minutes. Stir occasionally, but don’t over whisk or the sauce will crystallise.

After the 30 minutes or less of baking, spoon a little sauce on top of each pudding, then return to the oven for a further 5 minutes, or until cooked when tested with a skewer.

To serve, unmould the puddings onto dessert plates, then invert them so the sticky surface is uppermost. Serve with extra sauce. Serves 12 -15.

Gluten Free:

I have replaced 250g self raising flour with 150g gluten free baking mix, 50g millet flour and 20g ground hazelnut for a gluten free version.

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