Figgy Pudding with Sticky Toffee Sauce Recipe

Introduction

Experience the rich, comforting flavors of this irresistible figgy pudding paired with a luscious sticky toffee sauce. This delightful dessert combines dried fruits, warm spices, and a touch of chocolate for a truly memorable treat that’s perfect for any occasion.

Ingredients

• 1 cup Dried Figs (or substitute with dried apricots)
• 1 cup Water
• 1 cup Dried Dates (or replace with prunes)
• 1/4 cup Brandy (or apple juice for non-alcoholic)
• 1 tsp Vanilla Extract (or almond extract)
• 1/2 cup Unsalted Butter (or coconut oil for dairy-free)
• 1 cup Granulated Sugar (or cane sugar)
• 1/2 cup Light Brown Sugar (or dark brown sugar)
• 1 large Egg (or flaxseed meal egg substitute)
• 1 tsp Orange Zest (or lemon zest)
• 1/4 cup Molasses (or honey)
• 1 cup All-Purpose Flour (or gluten-free flour blend)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Kosher Salt (or regular salt)
• 1/2 cup Mini Semisweet Chocolate Chips (or dark chocolate)
• 1 cup Heavy Cream (or half-and-half)
• 1 cup Brown Sugar (or white sugar)
• 1/2 cup Unsalted Butter (or margarine)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare 12 canelé molds with baking spray.
2. Step 2: In a saucepan, combine chopped figs, water, dates, brandy, and vanilla. Bring to a boil, then remove from heat and cover. Let stand for 10 minutes to soften.
3. Step 3: In a mixing bowl, cream together softened butter, granulated sugar, and light brown sugar until smooth and well blended.
4. Step 4: Add the egg, orange zest, and molasses to the butter mixture. Blend well until fully combined.
5. Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Step 6: Gradually mix the dry ingredients into the wet mixture, alternating with the fig mixture until incorporated.
7. Step 7: Gently fold in the mini semisweet chocolate chips. Spoon the batter into prepared molds, filling each about ¾ full.
8. Step 8: Bake for 25-30 minutes or until the tops are dark and a toothpick inserted in the center comes out clean.
9. Step 9: For the sticky toffee sauce, simmer heavy cream, brown sugar, and butter in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until thickened.
10. Step 10: Serve the warm figgy puddings drizzled generously with the sticky toffee sauce.

Tips & Variations

• For a dairy-free pudding, substitute butter with coconut oil and use a dairy-free cream alternative for the sauce.
• Try replacing dried figs with apricots or dates with prunes for a different fruity flavor.
• Use almond extract instead of vanilla for a unique aroma.
• Adding a pinch of cinnamon or nutmeg can enhance the warm spice notes.
• To make egg-free, use a flaxseed meal egg substitute to bind the ingredients.

Storage

Store leftover figgy pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving. Keep the sticky toffee sauce in a sealed container in the fridge for up to a week and warm it slightly before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh figs instead of dried?

Fresh figs have a higher moisture content and a different texture, so they won’t soften the same way. Dried figs are best for this pudding to achieve the right sweetness and consistency.

Is there a non-alcoholic alternative to brandy?

Yes, apple juice works well as a substitute. It adds sweetness and moisture without the alcohol, making the recipe suitable for all tastes.

Figgy Pudding with Sticky Toffee Sauce Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Irresistible Figgy Pudding with Sticky Toffee Sauce Delight is a luscious dessert combining naturally sweet dried figs and dates baked into a moist pudding, enhanced by notes of brandy, orange zest, and molasses. Finished with a rich, velvety sticky toffee sauce, this recipe offers a comforting and indulgent treat perfect for festive occasions or cozy nights in.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

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Figgy Pudding

• 1 cup Dried Figs (Adds natural sweetness and depth; substitute with dried apricots for a different flavor.)
• 1 cup Water (Helps soften the dried fruits; no substitutes needed.)
• 1 cup Dried Dates (Contributes to the pudding’s sweetness and moisture; can be replaced with prunes if desired.)
• 1/4 cup Brandy (Enhances flavor complexity; use apple juice for a non-alcoholic option.)
• 1 tsp Vanilla Extract (Adds aromatic flavor; replace with almond extract for a different profile.)
• 1/2 cup Unsalted Butter (Provides richness and moisture; can substitute with coconut oil for a dairy-free option.)
• 1 cup Granulated Sugar (Sweetens the pudding; consider using cane sugar for a less processed option.)
• 1/2 cup Light Brown Sugar (Adds a deep caramel flavor; use dark brown sugar for a more robust taste.)
• 1 large Egg (Binds ingredients together; for egg-free, use a flaxseed meal egg substitute.)
• 1 tsp Orange Zest (Enhances freshness and aroma; substitute with lemon zest for a different citrus note.)
• 1/4 cup Molasses (Adds sweetness and a distinctive flavor; honey can be used as a lighter alternative.)
• 1 cup All-Purpose Flour (Provides structure; use a gluten-free flour blend for a gluten-free version.)
• 1 tsp Baking Powder (Leavening agent that helps the pudding rise; ensure it is fresh.)
• 1 tsp Baking Soda (Leavening agent that helps the pudding rise; ensure it is fresh.)
• 1/2 tsp Kosher Salt (Balances sweetness; regular salt can be used; adjust quantity based on taste.)
• 1/2 cup Mini Semisweet Chocolate Chips (Adds a delightful chocolate note; substitute with dark chocolate for richer flavor.)

Sticky Toffee Sauce

• 1 cup Heavy Cream (Creates a rich and velvety sauce; half-and-half can be a lighter alternative.)
• 1 cup Brown Sugar (Adds sweetness and depth; use white sugar in a pinch, but flavor will differ.)
• 1/2 cup Unsalted Butter (Provides richness; could use margarine, but butter enhances the taste.)

Instructions

1. Preparation: Preheat the oven to 350°F (175°C) and prepare 12 canelé molds by spraying them with baking spray to prevent sticking.
2. Soften Fruits: In a saucepan, combine chopped dried figs, water, dates, brandy, and vanilla extract. Bring the mixture to a boil, then remove from heat and cover, allowing it to stand for 10 minutes to soften the dried fruits.
3. Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until smooth, creamy, and well blended. This creates a rich base for the pudding batter.
4. Add Flavorings: To the butter mixture, add the egg, orange zest, and molasses. Blend thoroughly until the mixture is fully combined and smooth.
5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, alternating with spoonfuls of the fig mixture, folding gently each time to maintain texture and even distribution of flavors.
7. Add Chocolate Chips: Fold in the mini semisweet chocolate chips carefully to avoid overmixing. These add joyful bursts of chocolate throughout the pudding.
8. Fill Molds and Bake: Spoon the batter into the prepared canelé molds, filling them approximately three-quarters full to allow room for rising. Bake in the preheated oven for 25-30 minutes or until the pudding tops are dark and a toothpick inserted in the center comes out clean.
9. Prepare Sticky Toffee Sauce: While the pudding bakes, combine heavy cream, brown sugar, and unsalted butter in a saucepan. Bring the mixture to a boil over medium heat, then reduce to a low simmer. Continue simmering for about 10 minutes until the sauce thickens and becomes glossy.
10. Serve: Remove the baked figgy puddings from the oven and allow them to cool slightly. Serve warm puddings generously drizzled with the hot sticky toffee sauce for an irresistible, decadent dessert experience.

Notes

• The figs and dates can be substituted with dried apricots or prunes respectively for different flavor variations.
• Non-alcoholic substitutions for brandy include apple juice or extra vanilla extract.
• For a dairy-free option, substitute butter with coconut oil and use a dairy-free cream alternative in the toffee sauce.
• Ensure baking powder and baking soda are fresh for optimal rising and texture.
• Filling the molds only three-quarters full is important to prevent overflow during baking.
• The sticky toffee sauce thickens as it cools; reheat gently if it becomes too firm.
• Using canelé molds gives a unique shape, but muffin tins can be used as an alternative.

Keywords: figgy pudding, sticky toffee sauce, dried figs dessert, Christmas pudding, festive dessert, moist pudding, chocolate chip pudding, brandy pudding