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Sticky toffee, fig & walnut pudding

A decadent sticky toffee pudding with figs and walnuts and a toffee sauce that will happily feed a crowd. 

Prep Time
15 mins
Cook Time
15 mins
Servings: 8 - 10
Course: Dessert
Cuisine: British

Ingredients

Dessert:
  • 200 gms dried figs chopped
  • 1 tsp bicarbonate of soda
  • 100 gms butter
  • 200 gms soft or light brown sugar muscovado or Demerara if you can
  • 4 free-range large eggs
  • 1 tsp vanilla extract
  • 350 gms self-raising flour
  • 100 gms walnuts chopped
Toffee sauce:
  • 350 gms light soft brown sugar
  • 150 gms butter
  • 400 ml cream
  • 1 tsp vanilla extract
  • 100 gms toasted walnuts chopped
  • 3 – 4 Tbsp Molasses optional to darken the sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F and grease your Le Creuset Heritage ceramic dish with butter or spray with non-stick cooking spray and set aside.
  2. Put the figs in a bowl with the 1 tsp bicarb and 400ml of boiling water and set aside to rehydrate for about 10 minutes, giving it a good stir.
  3. Using an electric mixer, beat the butter and sugar until light and fluffy.
  4. Add the vanilla extract and then each egg one at a time, ensuring you mix well before the next addition. The mixture will look a little curdled but don’t worry.
  5. Add the flour and give it a brief mix, then add the walnuts, and dried figs along with all the liquid it was soaking in. Mix until well combined.
  6. Tip the batter into the buttered Le Creuset dish and bake for 30 – 35 minutes until the pudding is springy to the touch or when a knife is inserted into the middle it comes out clean.
  7. While the pudding is baking, make the sauce. Add all the ingredients to a small pot and bring to a boil over low heat dissolving the sugar. Keep stirring. Pour half the hot sauce over the pudding as it comes out of the oven and then return the sauce back to the stove. You can either serve it as it is, or you can cook it for a further 10 or so minutes until it thickens and becomes more toffee-like (stirring continuously). I added a 3 – 4 Tbsp molasses to amplify the caramel flavour and darken the sauce but this is totally optional. Serve this warm in a jug alongside the sticky toffee pudding. This is delicious with scoops of vanilla bean ice cream or whipped cream.