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Apple, Butterscotch & Fig Puddings

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Apple, butterscotch & fig puddings

Photography by Mark Roper

Apple, Butterscotch & Fig Puddings




  • 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*
  • 1 tsp vanilla bean paste* or vanilla extract
  • 2 large eggs
  • 1 1/4 cups (185g) plain flour
  • 1/2 cup (60g) almond or hazelnut meal
  • 1 1/2 tsp 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*
  • 300ml pure (thin) cream


  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.

Notes & tips

  • *Available from supermarkets.


delicious. - July 2007 , Page 56
Recipe by Kate Nichols

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