Strictly for adults, this boozy fig and honey pudding is sticky, sweet and especially delicious when served with cream. The figs undermine the sweetness with their wonderful earthy flavour, and honey is the perfect sauce for such a dish.
Boozy fig and honey pudding
- 130g dried figs
- 250ml (1 cup) dark rum
- 100ml water
- 125g demerara sugar
- 125g salted butter, room temperature
- 15ml (1 tbsp) honey + 30ml (2 tbsp) extra, for the baking dish
- 2 eggs
- 200g cake flour
- 10ml (2 tsp) baking powder
- whipped cream, to serve
- fresh figs, to serve
Preheat the oven to 180°C and grease a medium pudding basin. Place a disc of baking paper at the bottom of the dish.
Simmer the figs, rum and water in a small saucepan until the figs are plump and the liquid has reduced slightly, about 10 minutes. Transfer to a blender and blitz until the mixture is smooth.
Blend the sugar, butter and 15ml (1 tbsp) honey in the bowl of a food processor until well combined. Add the fig purée and blend again.
Add the eggs one at a time with the motor running. Scrape the sides of the bowl then add the flour and baking powder, and pulse until mixed through.
Pour 30ml (2 tbsp) of honey into the bottom of the prepared pudding basin and top with the pudding batter. Place in the oven and bake until the pudding is cooked through, 35 – 40 minutes.
Remove from the oven and allow to cool slightly before turning out.
Serve with whipped cream and fresh figs.