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Steamed fig pudding with butterscotch sauce

Ingredients
200 ml water
125 g dried figs
90 g butter
150 g white sugar
3 eggs
100 g self-raising flour
100 g cake flour
2 ml baking powder
SAUCE
60 g butter
150 g white sugar
150 ml canned Nestlé Dessert Cream
extra cream to serve

Method:
Bring water and figs to the boil and cook figs until soft. Purée. Preheat oven to 180 ºC. Grease eight 12 cm ramekins. Beat butter and sugar until fluffy. Add eggs and beat until pale and creamy. Sift in flours and baking powder and fold in. Add to fig mixture. Spoon into ramekins and place in a baking dish. Pour water to reach halfway up sides of ramekins and bake for 25 minutes. SAUCE: Heat butter and sugar in a saucepan over medium heat, stirring until melted. Add cream and stir until heated through. Turn puddings onto plates and pour sauce over. Serve with cream.

Recipe From : FAIRLADY June 10, 1998

Recipe from FAIRLADY : June 10, 1998 See what FAIRLADY has in store this month. Subscribe now and save!