Fig sponge pudding

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving (8)

  • kcal733
  • fat32g
  • saturates19g
  • carbs98g
  • sugars75g
  • fibre6g
  • protein10g
  • salt1.3g
  • Ingredients
  • Method
  • Ingredients

  • 250g butter, softened, plus extra for the dish

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 tbsp golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 4 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • 8 fresh figs

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 4 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g golden caster sugar
  • 250g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract
  • For the topping

  • 4 tbsp full-fat Greek yogurt
  • 2-3 thyme sprigs (optional)
  • extra virgin olive oil or honey, for drizzling (optional)
  • Method

    1. Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 22cm ovenproof dish, then pour in the golden syrup and honey. Trim the stalks from the figs, then cut a deep cross in the top, just so they open out a bit, but be careful not to cut all the way through. Sit the figs upright on top of the syrup and put them in the oven to bake for 15-20 mins until softened and starting to caramelise a little at the edges.

    2. While the figs are cooking, make the sponge mixture. Put the eggs, sugar, flour, baking powder, vanilla and butter in a bowl and use an electric whisk to beat until smooth. 

    3. Remove the dish from the oven, scoop the figs out with a slotted spoon and set aside. Once the syrup mixture has cooled in the dish, take spoonfuls of the sponge batter and gently place them on top of the syrup. It’s best to do this all the way around the edge first, then end in the middle – this helps keep the syrup mixture separate. Smooth the batter out very gently to cover any gaps and seal the syrup mixture in. 

    4. Bake for 35-40 mins or until the sponge springs back when pressed. Allow to cool for around 5 mins or until just warm, then seconds before serving, dot the surface with eight small dollops of the yogurt. Top each mound with a baked fig, then scatter over some thyme leaves and drizzle with extra virgin olive oil, if you like.

    Source: Read Full Article