Chuck creates warm sticky fig pudding with candied figs smothered in decadent toffee sauce
Easy, Moderate, Complex
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Inactive Prep Time: 10 minutes
Yield: 6 to 8 portions
Ingredients
- FIG CAKE
- 20 dried tender figs, cut in half
- Two 4-inch cinnamon sticks
- 2 cups water (500 ml)
- 1/2 cup unsalted butter, softened (125 ml)
- 2 cups dark brown sugar (500 ml)
- 1 teaspoon vanilla extract (5 ml)
- 2 large eggs
- 1 1/2 cups all-purpose flour (375 ml)
- 2 teaspoons baking soda (10 ml)
- TOFFEE SAUCE
- 1/2 cup unsalted butter (125 ml)
- 2 cups dark brown sugar (500 ml)
- 2 cups heavy cream (500 ml)
- 1 teaspoon vanilla extract (5 ml)
- CANDIED FRESH FIGS
- 2 cups sugar (500 ml)
- 1 cup water (250 ml)
- 6 fresh whole figs, halved
Method
- For the Cake: Preheat the oven to 350˚F (180˚ C). Butter a 7 x 11 inches (18 x 28 cm) baking dish.
- In a medium saucepan, bring the figs, cinnamon sticks and water to a boil and let it simmer for 10 minutes over medium heat or until almost all the liquid has evaporated. Discard the cinnamon sticks. Set aside.
- In a food processor, beat the softened butter with the brown sugar and vanilla extract for 2 minutes until the mixture is creamy. Beat in the eggs, one at a time, scraping down the side of the bowl after each addition and continue beating until the mixture is light, approximately 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 for 50 to 60 minutes, or until the fig cake is springy and a toothpick inserted in the center comes out clean.
- 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
- and stir once in a while over moderate heat until it starts to thicken, about 8-10 minutes. Keep warm.
- For the candied figs: In a small saucepan, bring the sugar and water to a boil. Let it simmer until it reaches 300˚ 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.
- For Serving: Serve the pudding warm with the remaining toffee sauce, ice cream (ice cream is not mentioned in the ingredients) and candied figs.