These individually baked desserts are a real treat – while baking, the mixture divides into a moist cake layer and a citrusy fig custard layer. Delicious!
Fig and orange pudding cakes
- soft butter and white sugar for ramekins
- 30g (¼ cup) cake flour, sieved
- 150g (¾ cup) golden brown sugar
- a pinch of salt
- zest of ½ orange
- 250ml (1 cup) buttermilk
- 30ml (2 tbsp) fresh lemon juice
- 30ml (2 tbsp) fresh orange juice
- 4 large eggs, separated
- 15ml (1 tbsp) white sugar
- 8 thin slices of fig
- fig jam, to serve (optional)
- fresh fig slices, to serve
- fresh mint, to serve
Preheat the oven to 160°C.
Prepare 8 standard ramekins by brushing the insides with the soft butter and then coating it with sugar – sprinkle the sugar in the ramekin and swirl it around to coat the sides, making sure the sides and bottoms are evenly covered. Place the ramekins on a roasting tray lined with a clean tea towel.
Combine the flour, golden brown sugar, salt and orange zest in a bowl.
Combine the buttermilk, lemon juice, orange juice and 4 egg yolks in a second mixing bowl and lightly whisk until smooth.
Using an electric whisk in a clean bowl, whisk the egg whites with 15ml (1 tbsp) of white sugar until soft peak stage.
Combine the flour and buttermilk mixtures together and whisk until smooth. Fold in the egg whites.
Place a thin slice of fig in each ramekin and ladle the pudding mixture on top. Place the ramekins in the lined roasting tray and fill the tray with warm water until it reaches halfway up the sides of the ramekins. Cover the tray loosely with foil and bake for 20 minutes. Remove the foil and bake for another 20 - 25 minutes. The tops should be golden.
Remove from the water and allow to cool to room temperature in the ramekins. Place the cooled ramekins in the fridge for 30 minutes. Unmold them on serving plates, add a small dollop of fig jam on top and garnish with fresh fig slices and mint.