Recipe

Sticky date and fig steamed pudding

Sep 30, 1974 2:00pm
  • 5 hrs 30 mins cooking
  • Serves 12
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Ingredients

Sticky date and fig steamed pudding
  • 2 cup (300g) seeded dried dates, finely chopped
  • 1/2 cup (100g) dried figs, finely chopped
  • 1 cup (250ml) water
  • 1 cup (220g) firmly packed light brown sugar
  • 90 gram butter, chopped coarsely
  • 1 teaspoon baking soda
  • 2 eggs, beaten lightly
  • 3/4 cup (110g) plain (all-purpose) flour
  • 3/4 cup (110g) self-raising flour
Butterscotch sauce
  • 3/4 cup (165g) firmly packed light brown sugar
  • 1 cup (250ml) pouring cream
  • 125 gram unsalted butter, chopped coarsely

Method

Sticky date and fig steamed pudding
  • 1
    Combine fruit, the water, sugar and butter in medium saucepan; stir over heat until butter melts and sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large heatproof bowl, stir in soda; cool 10 minutes.
  • 2
    Stir eggs and sifted dry ingredients into fruit mixture.
  • 3
    Grease 2-litre (8-cup) pudding steamer; spoon mixture into steamer. Top with pleated baking paper and foil; secure with kitchen string or lid.
  • 4
    Place steamer in 4.5-litre (18-cup) slow cooker; pour enough boiling water into cooker to come halfway up side of steamer. Cook, covered, on high, 5 hours, replenishing with boiling water as necessary to maintain level.
  • 5
    Remove pudding from cooker. Stand 10 minutes before turning onto plate.
  • 6
    Meanwhile, make butterscotch sauce; stir ingredients in medium saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes.
  • 7
    Serve pudding with butterscotch sauce, and a dollop of thick cream, if you like.

Notes

This pudding recipe is suitable to freeze.

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