Sticky date and fig steamed pudding
Sep 30, 1974 2:00pm- 5 hrs 30 mins cooking
- Serves 12
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Ingredients
Sticky date and fig steamed pudding
- 2 cup (300g) seeded dried dates, finely chopped
- 1/2 cup (100g) dried figs, finely chopped
- 1 cup (250ml) water
- 1 cup (220g) firmly packed light brown sugar
- 90 gram butter, chopped coarsely
- 1 teaspoon baking soda
- 2 eggs, beaten lightly
- 3/4 cup (110g) plain (all-purpose) flour
- 3/4 cup (110g) self-raising flour
Butterscotch sauce
- 3/4 cup (165g) firmly packed light brown sugar
- 1 cup (250ml) pouring cream
- 125 gram unsalted butter, chopped coarsely
Method
Sticky date and fig steamed pudding
- 1Combine 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.
- 2Stir eggs and sifted dry ingredients into fruit mixture.
- 3Grease 2-litre (8-cup) pudding steamer; spoon mixture into steamer. Top with pleated baking paper and foil; secure with kitchen string or lid.
- 4Place 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.
- 5Remove pudding from cooker. Stand 10 minutes before turning onto plate.
- 6Meanwhile, 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.
- 7Serve pudding with butterscotch sauce, and a dollop of thick cream, if you like.
Notes
This pudding recipe is suitable to freeze.