Baking Dessert

Apple, butterscotch and fig puddings

Name: Apple, butterscotch and fig puddings
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 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

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by Kate Nichols

Food producer

Oct 03, 2015

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

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

Butterscotch sauce

50g unsalted butter
2 firmly packed cups (320g) dark brown sugar (see note)
300ml pure (thin) cream

Method

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 180°C. 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.