Individual Fig & Date Puddings

These little puddings are very similar to the Sticky Toffee Pudding that I was known to make to end many a dinner party during my single years.  It is an easy recipe and a sure crowd pleaser.  I always made my sticky toffee pudding in a square cake tin, and then cut squares to serve it, but this time I just had to used my recently purchased Nordic Ware cake tin.  I made this recipe for two reasons. Firstly because I had many dried figs and some dates left over from making this year’s Christmas Cake , and secondly because after coveting the Nordic Ware bakeware for almost two years, I finally indulged and bought myself one.  The hot toffee sauce can be used for other cakes or even made to pour over ice-cream.

Fig & Date Puddings

  • 135g chopped dried dates
  • 200g chopped dried figs
  • 310ml boiling water
  • 1 teaspoon bicarbonate of soda
  • 2 English breakfast tea bags
  • 125g butter, softened
  • 155g soft brown sugar
  • 3 eggs
  • 225g self-raising flour

Toffee Sauce

  • 50g butter
  • 200g soft brown sugar -muscovado
  • 300ml thickened cream
  1. Preheat oven to 160°C
  2. Combine the dates, figs, boiling water, bicarbonate of soda and tea bags in a heatproof bowl. Set aside for 10 minutes to soak. Remove and discard tea bags.
  3. Use an electric mixer to beat the butter and sugar together until pale and creamy.  Add the eggs, one at a time, beating until just combined. Stir in the flour and date mixture.
  4. Use a piping bag to pipe cake mixture into individual cake cavities of mini cake tin.  (I used a Nordic Ware 6 cavity cake pan).  You can also use a well buttered 18cm (7″) square cake tin.
  5. Bake in preheated oven for 30 – 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning out onto a wire rack.
  6. Meanwhile, to make the toffee sauce, combine the butter, sugar and cream in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the butter melts, the sugar dissolves and the sauce thickens slightly.
  7. Serve puddings warm or at room temperature with hot toffee sauce, and why not…… also a big generous scoop of good quality vanilla ice-cream!

Pudding di Fichi e Datteri con Salsa Calda al Caramello

  • 135g  datteri secchi, tagliati
  • 200g fichi secchi, tagliati
  • 310ml acqua bollente
  • 1 cucchiaino di bicarbonato di soda
  • 2 buste di tè ‘English Breakfast’
  • 125g burro, ammorbidito
  • 155g zucchero muscovado
  • 3 uova
  • 225g farina autolievetante

Salsa Caramello

  • 50g burro
  • 200g zucchero muscovado
  • 300ml panna fresca
  1. Preriscaldate il forno a 160 °C
  2. Unire i datteri, i fichi, l’acqua bollente, il bicarbonato di soda e le buste di tè in una ciotola. Mettere da parte per 10 minuti, poi rimuovere e scartare le bustine di tè.
  3. Utilizzare una planetaria per battere il burro e lo zucchero insieme finché non si ha un composto pallido e cremoso.  Aggiungere le uova, una alla volta, e mescolare finché sono incorporato bene.  Aggiungere la farina e la miscela di datteri e fichi.
  4. Utilizzare una sac a poche per riempire gli stampi individuali.  (io ho usato un stampo Nordic Ware).  Inoltre è possibile utilizzare un stampo quadrato 18cm di diametro se preferite.
  5. Cuocere in forno preriscaldato per 30-45 minuti o fino a quando uno spiedino inserito nel centro esce pulito.
  6. Rimuovere dal forno e mettere da parte per 10 minuti prima di invertire il stampo.  Lasciare le torte sopra una griglia per torte per raffreddare.
  7. Nel frattempo, per fare la salsa al caramello, unir
  8. e il burro, lo zucchero e la panna in una pentola sopra il fuoco medio-basso.  Cuocere, mescolando per 5 minuti o fino a quando il burro si scioglie, lo zucchero si dissolve e la salsa si addensa leggermente.
  9. Servire caldo o a temperatura ambiente con la salsa di caramello caldo…. e perché no, anche gelato alla vaniglia!.


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