Slow cooker recipes

Sticky date and fig steamed pudding

sticky date and fig steamed pudding
12
5H 30M

Ingredients

Butterscotch sauce

Method

1.

Combine fruit, the water, sugar and butter in medium saucepan; stir over heat until butter melts and sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large heatproof bowl, stir in soda; cool 10 minutes.

2.

Stir eggs and sifted dry ingredients into fruit mixture.

3.

Grease 2-litre (8-cup) pudding steamer; spoon mixture into steamer. Top with pleated baking paper and foil; secure with kitchen string or lid.

4.

Place steamer in 4.5-litre (18-cup) slow cooker; pour enough boiling water into cooker to come halfway up side of steamer. Cook, covered, on high, 5 hours, replenishing with boiling water as necessary to maintain level.

5.

Remove pudding from cooker. Stand 10 minutes before turning onto plate.

6.

Meanwhile, make butterscotch sauce; stir ingredients in medium saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes.

7.

Serve pudding with butterscotch sauce, and a dollop of thick cream, if you like.

This pudding recipe is suitable to freeze.

Note

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