(plus cooling)
Cooking time: 55 minutes
Serves: 6
Ingredients:
150g dried figs150g butter, softened
1/4 cup Capilano Honey & Ginger
1/3 cup firmly packed brown sugar
3 teaspoons finely grated orange rind
2 eggs
1/3 cup sultanas
3/4 cup self raising flour
1/2 cup plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoons cinnamon
1/4 cup sour cream
cream or custard and raspberries, to serve
Honey Ginger Sauce:
1/2 cup Capilano Honey & Ginger
1/3 cup thickened cream
20g butter
Method:
1. Preheat oven to 170ºC. Grease six 300g capacity individual pudding bowls. Place a small round of non-stick baking paper onto base of each bowl.3. Place butter, Capilano Honey &
Ginger, brown sugar and rind in a medium bowl and beat with an electric mixer until creamy. Add eggs, one at a time, beating well between each addition. Stir in figs and sultanas. Sift flours, bicarbonate of soda and cinnamon together and add to fig mixture, then stir with a wooden spoon until combined. Add sour cream and mix well.
4. Divide mixture between prepared bowls. Cut 6 squares of foil, slightly wider than the top of each bowl. Lightly grease dull side of foil. Place foil, greased side down, onto each bowl to form a lid. Stand bowls in a baking dish and pour sufficient boiling water into the dish to come 1/3 of the way up the sides of the bowls. Carefully place in oven and bake 45 minutes, or until a skewer inserted into centre of a pudding removes clean.
5. Meanwhile, make sauce. Place Capilano
Honey & Ginger, cream and butter into a
small saucepan. Stir over a moderate heat
until butter melts. Reduce heat and simmer
3 minutes. Set aside to cool slightly (sauce
will thicken on standing).
6. Unmould puddings onto serving plates.
Just before serving, top with sauce.
Serve with cream or custard and raspberries.