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Photo of Sticky fig pudding with caramel custard by WW

Sticky fig pudding with caramel custard

Total Time
1 hr 10 min
20 min
30 min
Serve our dense and fruity pudding warm from the oven with a drizzle of creamy caramel sauce


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)


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)


  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.


TIP: Store pudding in an airtight container for up to three days. To freeze, individually wrap serves and freeze for up to three months. Thaw and reheat in a microwave on high (100%) for about 30 seconds.