Sticky Fig Pudding With Candied Fresh Figs
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- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
-
Fig Cake
- 1⁄2 cup unsalted butter, softened, plus more for greasing pan
- 20 dried, tender fig, halved
- 2 (4 inch) cinnamon sticks
- 2 cups dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
-
Toffee Sauce
- 1⁄2 cup unsalted butter
- 2 cups dark brown sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
-
Candied Fresh Figs
- 2 cups sugar
- 6 fresh whole figs, halved
- ice cream, for serving (optional)
directions
-
For the cake:
- Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
- In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside.
- In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
- Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
-
For the toffee sauce:
- In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.
-
For the candied figs:
- In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
- Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
- Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.