Figgy Pudding with Sticky Toffee Sauce Recipe

If you have a craving for a rich, comforting dessert that feels like a warm hug from the inside out, you absolutely must try this Figgy Pudding with Sticky Toffee Sauce. Combining the deep, fruity sweetness of figs and dates with the indulgent allure of sticky toffee, this dessert delivers a perfect balance of moist crumb and luscious sauce. It’s the kind of treat that elevates any gathering or cozy night in, making every bite a celebration of flavor and tradition.

Ingredients You’ll Need

The beauty of this Figgy Pudding with Sticky Toffee Sauce is how straightforward and essential the ingredients are. Each one brings a unique note—from the natural sweetness of dried figs and dates to the caramel richness of molasses and brown sugar—working together to create a layered, indulgent experience.

• Dried figs, ¾ cup, chopped: The star fruit adds chewy bursts of natural sweetness and a lovely texture contrast.
• Water, ½ cup: Helps to soften the figs and dates, blending their flavors beautifully.
• Dried dates, ¼ cup, chopped: Adds extra depth in sweetness and a tender bite.
• Brandy, 2 tablespoons: Infuses warmth and complexity, perfect for enhancing the fruit’s flavor.
• Vanilla extract, 1 teaspoon: Brings a smooth, aromatic sweetness to the pudding batter.
• Unsalted butter, ½ cup, softened: Creates a rich, tender crumb essential for moist pudding.
• Granulated sugar, ¼ cup: Lightens the mixture with pure sweetness and contributes to browning.
• Light brown sugar, ¼ cup, firmly packed: Adds a caramel note and moisture.
• Large egg, 1: Binds everything together, providing structure.
• Orange zest, from ½ orange: Offers a bright, citrusy lift that complements the figs perfectly.
• Molasses, 2 teaspoons: Deepens the flavor with a toasty, rich undertone.
• All-purpose flour, 1 cup: The base that forms the pudding’s body.
• Baking powder, ¾ teaspoon: Helps the pudding rise gently for a soft texture.
• Baking soda, ½ teaspoon: Works with the acidic components for lightness.
• Kosher salt, ¼ teaspoon: Balances sweetness and intensifies all flavors.
• Mini semisweet chocolate chips, ¼ cup: Surprising pops of chocolate add richness and decadence.
• Heavy whipping cream, 1 cup (for sauce): The creamy base of the luscious sticky toffee sauce.
• Light brown sugar, ½ cup, firmly packed (for sauce): Creates the sticky, caramelized sweetness.
• Unsalted butter, 2 tablespoons (for sauce): Smooths out the sauce and adds richness.

How to Make Figgy Pudding with Sticky Toffee Sauce

Step 1: Prepare the Fruit Mixture

Start by bringing the chopped figs, water, dates, brandy, and vanilla to a gentle boil over medium-high heat. This softens the fruits and melds their flavors exquisitely. Once boiled for about five minutes, remove from heat, cover, and allow the mixture to rest for 10 minutes — this soaking step is key for that deep, luscious fruity taste that defines the pudding.

Step 2: Cream the Butter and Sugars

While the fruit cools, cream together the softened butter, granulated sugar, and light brown sugar using a mixer on medium speed. This creates a fluffy, sweet base that will give the pudding its tender crumb. Then, mix in the egg, orange zest, and molasses until everything’s blended into a smooth batter full of flavor.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, baking soda, and kosher salt. This step ensures even distribution of the leavening agents and salt, helping your pudding rise perfectly and taste balanced.

Step 4: Mix It All Together

Gradually add the flour mixture alternately with the fruit mixture to the butter batter, starting and ending with the flour. Mix on low speed just until combined to avoid overworking the batter. Finally, fold in those delightful mini semisweet chocolate chips for little bursts of indulgence.

Step 5: Bake the Pudding

Spoon about three tablespoons of batter into well-greased canelé molds or similar small baking dishes. Bake in a preheated 350°F oven for 25 to 30 minutes until the tops are a deep golden brown. The pudding should feel springy and smell heavenly at this stage.

Step 6: Make the Sticky Toffee Sauce

While the pudding bakes, prepare the sticky toffee sauce by bringing heavy cream, brown sugar, and butter to a boil in a saucepan over medium-high heat. Stir frequently to avoid burning, then reduce to medium-low and simmer for about 10 minutes until the sauce thickens to a deliciously pourable consistency. Let it cool slightly before serving.

How to Serve Figgy Pudding with Sticky Toffee Sauce

Garnishes

A sprinkle of finely chopped toasted nuts like pecans or walnuts adds a pleasant crunch to contrast with the moist pudding. Fresh orange zest or a tiny dollop of whipped cream can also brighten and lighten the rich dessert, giving it a touch of elegance and freshness.

Side Dishes

Serve this Figgy Pudding with Sticky Toffee Sauce alongside a scoop of vanilla bean ice cream or a creamy custard for a classic British pairing. The coolness balances the warm sticky toffee, creating a harmonious bite every time.

Creative Ways to Present

For a stunning presentation, serve the pudding in individual ramekins drizzled generously with sticky toffee sauce and topped with edible gold leaf or a dusting of cinnamon. For holiday celebrations, place small portions on crisp gingerbread biscuits for an added festive crunch and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Figgy Pudding with Sticky Toffee Sauce keeps beautifully covered in the refrigerator for up to three days. Seal them tightly to maintain moisture and freshness, making it easy to enjoy this cozy dessert any time.

Freezing

You can freeze the baked puddings before topping them with sauce by wrapping each mold tightly with plastic wrap and foil. Frozen puddings keep well for up to one month. Thaw overnight in the refrigerator before reheating. The sauce is best made fresh, but it can also be frozen in an airtight container for up to two weeks.

Reheating

Gently reheat the pudding in a warm oven at 300°F for about 10-15 minutes or until warmed through. Reheat the sticky toffee sauce on the stovetop over low heat, stirring until smooth, then pour over the pudding just before serving to recapture that silky, sticky magic.

FAQs

Can I make this Figgy Pudding with Sticky Toffee Sauce vegan?

Absolutely! Replace butter with a plant-based alternative and use a flax egg or other vegan egg substitute. For the sticky toffee sauce, swap heavy cream with coconut cream and use vegan-friendly sugar to keep all the flavors without animal products.

Do I have to use brandy in the pudding?

While brandy adds wonderful warmth and depth, you can omit it or substitute with orange juice or apple cider for a non-alcoholic version. The fruit flavors will still shine beautifully.

Can I make the pudding without chocolate chips?

Yes, the chocolate chips add a lovely surprise but are not essential. If you prefer a more traditional pudding, simply leave them out or replace with chopped nuts or dried cranberries for a different twist.

What mold can I use if I don’t have canelé molds?

You can use muffin tins or small ramekins instead. Just be sure to adjust baking time slightly depending on the mold size and keep an eye on color and firmness for doneness.

How thick should the sticky toffee sauce be?

The sauce should be thick enough to coat the back of a spoon but still pour easily. Simmering it too long may make it too stiff; if that happens, stir in a splash of cream to loosen it before serving.

Final Thoughts

There’s something truly special about sharing a warm slice of Figgy Pudding with Sticky Toffee Sauce — it’s a dessert that feels both nostalgic and decadent all at once. Whether you’re treating yourself or surprising guests, this recipe offers a perfect balance of hearty fruit, rich sweetness, and silky sauce that’s simply unforgettable. Give it a go and watch your loved ones fall head over heels for every luscious bite.

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