View Comments
Picture: Ian Munro/The West Australian

These sticky puddings taste as good as they look.

RECIPE: Sticky Fig & Chocolate Pudding with Caramel Sauce
Serves 6

200g dried figs, finely chopped
1 tsp bicarb soda
1 cup water
50g butter, softened
1/2 cup brown sugar
2 eggs
1 1/2 cups self-raising flour
1 tsp vanilla essence
1 cup water
2 tbsp caster sugar
2 tbsp cocoa powder
2 tbsp honey
double cream, to serve

Preheat oven to 180C. Lightly grease six one-cup muffin pans. Put chopped figs in a bowl and sprinkle over bicarbonate of soda. Pour over first lot of water and bring to boil for 10 minutes. Beat butter and brown sugar, until thick, Add eggs one at a time; fold in flour and vanilla essence.

Fold in date mixture and pour into pans. Bake for 25-30 minutes. Stir water, caster sugar, cocoa powder and honey in a saucepan over a low heat until dissolved. Boil for 20 minutes then pour over turned-out puddings. Serve with cream.