Rich butterscotch sauce adds moisture and richness to this luscious apple and fig pudding.
The ingredient of Apple, butterscotch and fig puddings
- 1 small apple (such as gala), unpeeled, cored, cut into 8 slices
- 125g unsalted butter, softened
- 3/4 firmly packed cup (150g) dark brown sugar (see note)
- 1 teaspoon vanilla bean paste (see note) or vanilla extract
- 2 large eggs
- 1 1/4 cups (185g) plain flour
- 1/2 cup (60g) almond or hazelnut meal
- 1 1/2 teaspoons baking powder
- 1/4 cup (60ml) milk
- 2 dried figs, finely chopped
- Pure (thin) cream, to serve
- 50g unsalted butter
- 2 firmly packed cups (320g) dark brown sugar (see note)
- 300ml pure (thin) cream
The instruction how to make Apple, butterscotch and fig puddings
- For the butterscotch sauce, place all the ingredients in a pan and stir over medium heat until the sugar dissolves. Increase the heat to medium-high and simmer rapidly for 5-8 minutes or until thickened, taking care not to let it boil over.
- Preheat oven to 180u00b0C. Grease eight 1/2-cup (125ml) metal pudding moulds. Place 1 tablespoon butterscotch sauce in the bottom of each mould and top with a slice of apple.
- Using an electric mixer, beat the butter, brown sugar and vanilla bean paste until pale, then add the eggs one at a time, beating well after each addition. Slowly add the flour, almond meal, baking powder, milk and fig, and mix until combined. Divide the mixture among the moulds, place in a small baking pan and pour in enough boiling water to come halfway up the sides of the moulds. Bake for 35 minutes, until almost set.
- Stand for 3 minutes, then remove from water bath. Run a hot paring knife around puddings and invert onto plates. Serve immediately with cream and remaining butterscotch sauce.
Nutritions of Apple, butterscotch and fig puddingscalories: