Apple, butterscotch and fig puddings

Apple, butterscotch and fig puddings

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Rich butterscotch sauce adds moisture and richness to this luscious apple and fig pudding.

The ingredient of Apple, butterscotch and fig puddings

  1. 1 small apple (such as gala), unpeeled, cored, cut into 8 slices
  2. 125g unsalted butter, softened
  3. 3/4 firmly packed cup (150g) dark brown sugar (see note)
  4. 1 teaspoon vanilla bean paste (see note) or vanilla extract
  5. 2 large eggs
  6. 1 1/4 cups (185g) plain flour
  7. 1/2 cup (60g) almond or hazelnut meal
  8. 1 1/2 teaspoons baking powder
  9. 1/4 cup (60ml) milk
  10. 2 dried figs, finely chopped
  11. Pure (thin) cream, to serve
  12. 50g unsalted butter
  13. 2 firmly packed cups (320g) dark brown sugar (see note)
  14. 300ml pure (thin) cream

The instruction how to make Apple, butterscotch and fig puddings

  1. 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.
  2. 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.
  3. 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.
  4. 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 puddings

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calories: https://schema.org
calories: NutritionInformation

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