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Figgy Pudding with Sticky Toffee Sauce Recipe

Figgy Pudding with Sticky Toffee Sauce Recipe
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★★★★★

4.9 from 28 reviews

A rich and delightful British dessert featuring moist figgy pudding studded with dried figs, dates, and chocolate chips, served warm with a luscious homemade sticky toffee sauce. Perfect for holiday gatherings or cozy evenings.

Ingredients

Scale

Pudding:

  • ¾ cup dried figs, chopped
  • ½ cup water
  • ¼ cup dried dates, chopped
  • 2 tablespoons brandy
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1 large egg
  • Zest of ½ orange
  • 2 teaspoons molasses
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup mini semisweet chocolate chips

Sticky Toffee Sauce:

  • 1 cup heavy whipping cream
  • ½ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare fig mixture: In a small saucepan, combine chopped figs, water, chopped dates, brandy, and vanilla extract. Bring to a boil over medium-high heat and let cook for 5 minutes. Remove from heat, cover, and allow to stand for 10 minutes to soften and absorb flavors.
  2. Cream butter and sugars: In a large bowl, use a mixer at medium speed to beat the softened butter with granulated and brown sugars until the mixture is creamy and light in texture.
  3. Add egg and flavorings: Beat in the large egg, orange zest, and molasses until everything is well combined and smooth.
  4. Mix dry ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt.
  5. Combine mixtures: With the mixer on low speed, gradually add the dry flour mixture alternately with the fig mixture into the butter mixture, beginning and ending with the flour mixture. Beat just until the batter is combined after each addition to avoid overmixing.
  6. Add chocolate chips: Gently fold in the mini semisweet chocolate chips to the batter.
  7. Fill molds and bake: Preheat the oven to 350°F (175°C) and spray 12 canelé molds with baking spray with flour. Spoon about 3 tablespoons of batter into each mold. Bake for 25 to 30 minutes or until the tops are dark and set.
  8. Make sticky toffee sauce: While the puddings bake, combine heavy cream, brown sugar, and butter in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently, then reduce heat to medium-low and simmer for about 10 minutes or until the sauce thickens slightly. Remove from heat and let cool to room temperature.
  9. Serve: Remove puddings from molds and serve warm drizzled generously with the sticky toffee sauce.

Notes

  • Use well-chopped dried figs and dates for even texture throughout the pudding.
  • Brandy can be substituted with rum or apple cider for a different flavor profile.
  • Ensure not to overmix the batter to keep the pudding light and tender.
  • Sticky toffee sauce can be prepared ahead of time and reheated gently before serving.
  • For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream in the sauce.
  • Can be baked in regular muffin tins if canelé molds are unavailable, but baking times may vary slightly.

Nutrition

Keywords: Figgy Pudding, Sticky Toffee Sauce, British Dessert, Holiday Dessert, Fig Pudding, Sticky Toffee Pudding, Christmas Dessert

Find it online: https://cheframiflavor.com/figgy-pudding-with-sticky-toffee-sauce-recipe/