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Sticky Fig and Ginger Puddings with Whisky Butterscotch Sauce

Adapted from Gjelina's warm date cake

Ingredients
Sticky Fig & Ginger Puddings
  • 200 g soft dates (medjool dates are ideal but regular dates will do)
  • 200 g soft dried figs (in NZ, I used the ‘ready to eat’ dried figs which are quite soft)
  • 1 tablespoon fresh grated ginger
  • 25 g crystallised ginger, , finely chopped (2 tablespoons)
  • 2 teaspoons baking soda
  • 2 1/3 cups just boiled water (580ml)
  • 2 teaspoons vanilla essence
  • 1 1/4 cups caster sugar (250g)
  • 1 large egg, plus 1 egg yolk
  • 2 1/4 cups all-purpose flour (300g)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon five spice
Whisky Butterscotch Sauce
  • 3/4 cup cream (185ml)
  • 85 g unsalted butter
  • 3/4 cup brown sugar
  • 2 tablespoons whisky
  • 1 teaspoon vanilla essence
Instructions
Sticky Fig & Ginger Puddings
  1. Preheat the oven to 180°C. Butter 8-10 Texas muffin tins or other small cake mold or ramekin and dust the inside of the greased tins with demerara sugar (trust me on this - it’s key!). (If you use regular muffin tins, make sure to watch the baking time carefully and it will probably make about 14).

  2. In a small bowl, combine the figs, dates, fresh and crystallised ginger and baking soda. Pour over the just boiled water and mash with a fork until the figs and dates are pulpy and almost fully dissolved into a cohesive brown mash (about 3-5 minutes).

  3. With electric beaters or the whisk attachment of a stand mixer, beat the caster sugar, egg, egg yolk and vanilla until the mixture is pale, thick and falls in smooth ribbons when lifted with a spoon.
  4. Pour in the date mixture and fold in to fully combine.

  5. Sift over the flour, baking powder, ground ginger and five spice, and gently fold to just combine.

  6. Use a measuring scoop or big spoon to ladle batter into the greased and sugared muffin tins and bake until a skewer inserted in the centre comes out with a few moist crumbs - 20-25 minutes (this may vary depending on the size of your tins so watch carefully). They will continue to cook a little in the hot tins. Leave to cool in the tins for 10 minutes before unfolding by running a knife around the edge.
  7. Either serve immediately, or cool completely & store in an airtight container for up to 2 days (reheat to serve).
  8. Serve warm, upside down, and topped with whisky butterscotch sauce, extra caramelised figs if you have them and a scoop of vanilla ice cream. If your puddings have domed much, you can cut the dome off to make them sit flat if desired.
Whisky Butterscotch Sauce
  1. Combine the cream and butter in a medium pan and cook until the butter melts. Add the brown sugar and bring to a gentle boil. Cook for 5-7 minutes, add the whisky and vanilla and cook fora few minutes more. Turn the heat off - you should have a fairly thick, shiny butterscotch - it will thicken more as it cools a little. If you want it thicker, simmer for a few more minutes. Set aside.
Caramelised fresh figs
  1. In a small fry pan, heat a few tablespoons of butterscotch sauce. Add the figs, cut side down, and cook for about 3 minutes until tender and just starting to caramelise. Serve immediately.