Steamed fig pudding with butterscotch sauce

Name: Steamed fig pudding with butterscotch sauce
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 ml water; 125.00 g figs dried; 90.00 g butter; 150.00 g white sugar; 3.00 eggs; 100.00 g flour self-raising; 100.00 g flour cake; 2.00 ml Baking powder; 60.00 g butter; 150.00 g white sugar; 150.00 ml nestlé dessert cream tinned; cream to serve

8 servings

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By Food24 November 03 2009

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Ingredients (12)

200.00 ml	water
125.00 g	figs — dried
90.00 g	butter
150.00 g	white sugar
3.00	eggs
100.00 g	flour — self-raising
100.00 g	flour — cake
2.00 ml	Baking powder

SAUCE

60.00 g	butter
150.00 g	white sugar
150.00 ml	nestlé dessert cream — tinned
	cream — to serve

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Method:

Bring water and figs to the boil and cook figs until soft. Purée.
Preheat oven to 180 ºC. Grease eight 12 cm ramekins.
Beat butter and sugar until fluffy. Add eggs and beat until pale and creamy. Sift in flours and baking powder and fold in. Add to fig mixture. Spoon into ramekins and place in a baking dish. Pour water to reach halfway up sides of ramekins and bake for 25 minutes.
SAUCE: Heat butter and sugar in a saucepan over medium heat, stirring until melted. Add cream and stir until heated through.
Turn puddings onto plates and pour sauce over. Serve with cream.