Sticky Fig and Walnut Pudding with Butterscotch Sauce Recipe

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(102 ratings)
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serves: 6
Prep: 20 min
Cooking: 25 min

Nutrition per portion

Calories 779 kCal 39%
Fat 40g 57%
  -  Saturates 24g 120%


  • 100g (4oz) dried figs, roughly chopped
  • 0.5 tsp bicarbonate of soda
  • 50g (2oz) unsalted butter
  • 100g (4oz) light soft brown sugar
  • 2 free-range eggs
  • 0.5 tsp vanilla extract
  • 175g (6oz) self-raising flour
  • 50g (2oz) walnuts, toasted and chopped
  • For the sauce:
  • 175g (6oz) light soft brown sugar
  • 75g (3oz) unsalted butter
  • 200ml (7fl oz) double cream
  • 50g (2oz) walnuts, toasted and chopped
  • 0.5 tsp vanilla extract
  • You will need:
  • 6 x 200ml (7fl oz) metal pudding basins


  • Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Butter and flour the pudding basins, tapping out any excess flour.

  • Place the figs in a bowl with the bicarbonate of soda and 200ml (7fl oz) boiling water. Stir well and set aside.

  • Place the butter and sugar in the bowl of an electric mixer and beat until smooth and fluffy. Beat the eggs with the vanilla and pour on to the butter and sugar mixture, beating continuously. Don’t be alarmed if the mixture looks curdled at this stage.

  • Add the flour and beat well, then pour in the figs, walnuts and all the liquid. Mix well. Divide the mixture between the pudding basins and bake for 20 to 25 minutes or until well risen and springy to the touch. Remove from the oven and allow to rest for 5 minutes before turning out on to plates.

  • To make the sauce, place all the ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved. Pour a couple of spoonfuls over each pudding and serve the rest in a warmed jug. Add a scoop of clotted cream.

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(102 ratings)
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