Bak­ing: Fes­tive de­lights to im­press your guests

You can rus­tle these up a day ahead, then mi­crowave to re­heat.

Woman's Weekly (UK) - - HELLO! -

MAKES 6

✿ 100g (3½oz) dried figs, chopped

✿ ½tsp bi­car­bon­ate of soda

✿ 50g (1¾oz) un­salted but­ter

✿ 100g (3½oz) soft light brown su­gar

✿ 2 free-range eggs

✿ ½tsp vanilla ex­tract

✿ 175g (6oz) self-rais­ing flour

✿ 45g (1½oz) toasted wal­nuts, chopped For the Sauce:

✿ 175g (6oz) soft light brown su­gar

✿ 75g (2½oz) un­salted but­ter

✿ 200ml (7fl oz) dou­ble cream

✿ 45g (1½oz) toasted wal­nuts, chopped, ✿ ½tsp vanilla ex­tract

✿ ½tsp sea salt you will need:

✿ 6 x 200ml metal pud­ding

basins, well but­tered

Pre­heat the oven to 180C/Gas 4. Place 1

the figs and bi­carb in a bowl with 200ml (7fl oz) boil­ing wa­ter. Stir well and set aside.

Beat the but­ter and su­gar to­gether. Beat 2

the eggs with the vanilla and pour on to the but­ter and su­gar mix­ture, beat­ing con­tin­u­ously. (Don’t worry if it looks cur­dled at this stage.) Beat in the flour, then mix in the figs, nuts and all the liq­uid.

Di­vide be­tween pud­ding basins and

3

bake for 20-25 mins, or un­til well risen and springy to the touch. Re­move from the oven and al­low to rest for 5 mins, be­fore turn­ing out on to in­di­vid­ual plates.

Heat all the sauce in­gre­di­ents to­gether 4

gen­tly, stir­ring un­til the su­gar dis­solves. Pour a cou­ple of spoon­fuls over each pud and add a scoop of clot­ted cream. Serve the re­main­ing sauce sep­a­rately in a warmed jug.

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