Apple, Butterscotch & Fig Puddings

Makes

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*
• 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

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.

Notes & tips

• *Available from supermarkets.

Source