Puddings and Dessert Recipes
Little Fig and Date Pudding
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
- 1/2 cup Angas Park Pitted Dates
- 1 cup Angas Park Soft & Juicy Figs, finely chopped
- 150g butter, softened
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 2 tablespoons lemon juice
- 1 1/2 teaspoons bicarbonate of soda
- 1/2 cup sour cream
- 1 cup plain flour
- ice-cream or thickened cream, to serve
Topping
- 1 cup fig conserve
- 1 tablespoon dark rum or orange juice
- 6 Angas Park Soft & Juicy Figs, halved
Method
Topping
- Combine fig conserve and 2 tablespoons water in medium saucepan. Stir over low heat until warm, then push through a fine strainer. Stir in rum and halved figs. Set aside
Pudding
- Preheat oven to 160ºC. Grease 6 (one-cup capacity) ovenproof bowls with non-stick cooking spray.
- Place dates in a small heatproof bowl and cover with boiling water. Allow to stand 10 minutes, then drain and chop finely.
- Beat butter and sugar with electric mixer until pale and creamy. Beat in eggs, one at a time (do not be concerned if mixture appears to curdle).
- Combine chopped figs, dates and lemon juice in a medium bowl. Stir in soda, then beat into creamed mixture. Stir in sour cream, then fold in sifted flour. Divide batter between prepared bowls. Bake 30 minutes or until cooked. A skewer inserted into centre of a pudding should remove clean. Let stand 5 minutes.
- Run a knife around the inner edge of each pudding and unmould onto serving plates. Heat topping and spoon over puddings. Serve with ice-cream or thickened cream.
Serves 6
