150g (5oz) dried figs, chopped
1 tsp bicarbonate of soda
100g (3 ½ oz) unsalted butter, softened at room temperature
185g (6oz) caster sugar
2 eggs, lightly beaten
210g (7oz) self-raising flour
1 heaped tsp ground ginger
1 tsp vanilla extract
2 tbsp pecan nuts, roughly chopped, to serve
Stem ginger, to serve
For the Sauce:
125g (4oz) unsalted butter, cubed
150g (5oz) brown sugar
200ml (6 ½ oz) cream
Ice Cream, to serve
Serves: 8 Prep time: 30 mins Cook time: 40 mins
Step One: Heat the oven to 180oC (gas mark 4). Grease a 18cm (7in) round cake tin and line the base with baking paper. Put the chopped figs in a bowl, add the bicarbonate of soda and pour over 300ml ( 9 ½ fl oz) of boiling water. Set aside.
Step Two: Beat the softened butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition, then sift in the flour and ginger. Add the soaked fig and the juice, then the vanilla and mix well.
Step Three: Pour into the tin and bake for 35-40 minutes, or until risen and firm to touch. A skewer inserted in the centre should come out clean. Leave in the tin to cool, then carefully turn out on a baking tray.
Step Four: When ready to serve, heat the oven to 200oC (gas mark 6). Make the sauce by placing the butter, sugar and cream in a small saucepan. Bring to the boil and simmer for 5 minutes.
Step Five: Top the pudding with a few pieces of stem ginger and the pecans. Pour a third of the sauce over the pudding and put in the oven for 5-7 minutes, or until golden and bubbling. Serve immediately on individual plates, and serve with the remaining hot sauce and cream or ice cream.
Recipe courtesy of Easy Living Magazine