Fig Pudding Cake With Creamy Butterscotch Sauce Recipes

CREAMY BUTTERSCOTCH PUDDING

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
• In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
• Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
• Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
• In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
• Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
• When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

FIG "PUDDING" CAKE WITH CREAMY BUTTERSCOTCH SAUCE

Steps:

• Pre-heat oven to 180oC/375oF. Well grease a 20cm x 6cm deep round cake tin ( 8 inches x 2 inches deep). Line the base and sides with baking paper.
• MAKE THE BUTTERSCOTCH SAUCE FIRST: Combine all the ingredients in a small saucepan and stir over a low heat for 3-5 minutes or until the sugar is dissolved. Increase the heat and bring to the boil for 5 minutes. It should be slightly thickened.
• While the sauce is cooking: cut 10 figs in half horizontally. Arrange the the figs cut side DOWN over the base of the prepared cake tin. Drizzle 1/3 of the sauce over the figs and reserve the rest for serving.
• This step can be done also be done while cooking the butterscotch sauce: Combine the chopped apples, remaining figs (chop those fine too) and 1 cup of hot water in another small saucepan. Bring to the boil over a medium heat. Remove from the heat once boiled and add the bicarb. Stand for 10 minutes.
• In a bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time. Add the flour (sifted) and nutmeg. Stir. Add the slightly cooled fig and apple mixture and stir well.
• Carefully spoon the batter over the figs in butterscotch sauce in the prepared cake tin. Spread evenly, using gentle movements. Bake in the prepared oven for an hour- or until cooked when tested. Cool in the tin for a full 15 minutes. BEWARE - the figs will be hot!
• Warm the remaining butterscotch sauce (I use the microwave). Slice the pudding cake and dizzle with remaining sauce and top with cream and/or ice-cream.