STICKY FIG PUDDING

SERVES 6. PREP 30 MINS. COOK 45 MINS

INGREDIENTS

• 200g black genoa semi-sundried figs

• ½ tsp bicarb

• 1 ¾ cups (260g) self-raising flour

• 150g maple syrup

• 120g unsalted butter, chopped, melted, cooled

• 1 cup (250ml) buttermilk

• 3 eggs, lightly beaten

• Salt flakes, to season

MAPLE SYRUP CARAMEL

• 100g unsalted butter, chopped

• ⅓ cup (75g) brown sugar

• ⅓cup (115g) maple syrup

• 200ml thickened cream

METHOD

1 Place figs and bicarb in a bowl with ½ cup (125ml) boiling water. Set aside for 20 minutes to soften, then place the figs and their soaking liquid in a food processor and puree.

2 Preheat oven to 180C. Lightly grease a 2L-capacity baking dish. Sift flour into a large bowl. Add fig mixture, maple syrup, cooled melted butter, buttermilk and eggs and whisk until combined. Season with salt. Spoon mixture into the prepared baking dish. Bake for 40-45 minutes, until golden and slightly soft to touch. 3 Meanwhile, for the maple syrup caramel, place all ingredients in a small saucepan over medium heat and stir until sugar dissolves. Bring to the boil and cook, stirring, for 5 minutes or until slightly thickened. Remove from heat and cool slightly.

4 Use a skewer to poke holes into the pudding, then pour caramel over hot pudding and allow to soak in. Season with salt flakes. Serve immediately.