Sticky Fig Pudding with Butterscotch Sauce

Serves 8

Ingredients

• 180g Fruit for Life Dried Figs
  
• 1 ¾ cups s/r flour
• 1/2 tspn vanilla essence
  
• 1/2 tspn bicarbonate soda
• 3/4 cup caster sugar
  
• 125g butter, room temp.
  
• 2 eggs
  
• 6 figs to garnish

Butterscotch Sauce

• 100g butter
• 1/2 cup brown sugar
• 1/2 cup cream

Cover dried figs with water. Boil until figs are soft, take off heat and add the bicarb soda and stir. Set aside and cream butter, caster sugar and eggs. Add flour, vanilla essence then the figs. Pour mixture into a loaf tin, cut 6 figs in half and place across the top of the loaf. Bake 180C for 40 minutes.

Butterscotch Sauce:
Combine butter and sugar. Cook until sugar dissolves then add cream. Cut two slices of pudding arrange on serving plate and pour butterscotch sauce over and top with cream or ice cream.

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