Sticky fig and date pudding

This recipe is based on the fig and date sticky toffee pudding
http://www.taste.com.au/recipes/2065/fig+date+sticky+toffee+puddings


INGREDIENTS

•  butter, to grease ramikins
• 200g (3/4 cup) whole dried figs, coarsely chopped
• 135g (3/4 cup) pitted dates, coarsely chopped
• 310ml (1 1/4 cups) boiling water
• 4 earl grey tea bags
• 125g butter, at room temperature
• 100 g or less, brown sugar
• 3 eggs
• 225g (1 1/2 cups) self-raising flour
• 1 tsp bicarbonate of soda
• Thickened cream or ice-cream to serve (optional)
• 
  
  
  

  Butterscotch sauce

• 100 g or less, brown sugar
• 250ml (1 cup) thickened cream
• 50g butter, chopped

METHOD

 

Preheat oven 160°C.  Combine fig, dates with boiling water.  Add tea bags and soak for 15 minutes.  Remove tea bags.  Beat the butter and sugar until pale and creamy.  Add the eggs one at a time, making sure to beat well after each addition.  Add the bicarbonate of soda to the flour.  Alternatively fold the flour and soaked fig and dates into the egg mixture.  Spoon mixture into greased ramikins. Place on tray and put into oven. Cook for 30 minutes.

To make the sauce combine all the ingredients into a saucepan.  Stir over low heat until butter and sugar is dissolved.  Then bring to a boil on medium heat.  Simmer until the sauce thickens.  Pour over pudding and serve with double cream or ice-cream.