- Hands-on time:
- 35 mins. to 45 mins.
- Baking time:
- 18 mins. to 22 mins.
- Total time:
- 58 mins. to 1 hrs 12 mins.
- 6 individual cakes
Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either.
- ½ cup Baker's Special Sugar, or superfine sugar
- 6 tablespoons butter
- ¼ teaspoon salt; omit if using salted butter
- ¾ cup heavy cream
- 1) Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs and boiling water, and set aside.
- 2) To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy.
- 3) Beat in the egg, then the molasses and vanilla, then the flour.
- 4) Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.
- 5) Pour into the prepared baking cups. Place molds on a baking sheet.
- 6) Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.
- 7) To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.
- 8) Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.
- 9) Unmold the cakes and serve with the sauce.
- Yield: 6 individual cakes.