Sticky fig pudding with caramel custard
8
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 30 min • Serves: 10 • Difficulty: Easy
Serve our dense and fruity pudding warm from the oven with a drizzle of creamy caramel sauce
Ingredients
Dried fig(s)
¾ cup(s), (150g), chopped
Plain yoghurt, low-fat, added sugar
¼ cup(s), honey flavoured
Bicarbonate of soda
½ tsp
Reduced fat oil spread
50 g
Brown sugar
½ cup(s), (110g)
Egg(s)
1 medium
Egg white
1 medium
White self-raising flour
1 cup(s), (150g), sifted
Diet chocolate topping
½ cup(s), (caramel)
Light cream cheese
100 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm-round cake tin with oil and line with baking paper. Place figs in a small bowl with bicarbonate of soda and pour over ¾ cup (180ml) boiling water. Allow figs to stand for about 10 minutes.
2
Pulse spread, sugar, egg and egg white in a food processor until well combined. Add flour and fig mixture and process until combined. Pour mixture into prepared cake tin and bake for 30 minutes or until a skewer inserted in the centre of pudding comes out clean. Stand pudding in tin for 10 minutes before serving.
3
Meanwhile, to make caramel custard, whisk caramel topping, honey yoghurt and cream cheesein a small bowl. Slice and serve warm pudding topped with caramel custard.
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