Fig and Cocoa Self Saucing Pudding Recipe

This Fig self-saucing pudding is a delightful dessert that creates its own sauce during the baking process, combining a fig cake with a rich sauce underneath. Serve warm, with a scoop of ice cream or a drizzle of cream!

Ingredients (Serves 6)

Cake

• 125g Plain Flour, sifted
• 2 tbsp Talbina
• 2 tbsp Cocoa Powder, sifted
• 50g ground Almonds
• 2 tsp Baking Powder
• 75g Light Brown Sugar
• 1 tsp ground Cinnamon
• 100g Butter, melted
• 100ml Buttermilk
• 2 Eggs
• 125g Soft Dry Figs, chopped into small pieces

Sauce

• 100g Brown Sugar (Dark or Light)
• 200ml Milk
• 55ml Milk or Double Cream

Instructions

1. Preheat the Oven to 180 C/Gas mark 4.
2. Grease a 25cm oven safe dish with Butter.
3. Combine Plain Flour, Talbina, Cocoa Powder, Almonds, Baking Powder, Sugar and Cinnamon in a bowl and mix together.
4. In a separate bowl, whisk together the Butter, Buttermilk and Eggs.
5. Pour into the dry ingredients and mix well to combine.
6. Stir in the Figs.
7. Add batter to prepared dish.
8. Scatter Brown Sugar on top of the batter.
9. Heat the Milk and Cream together in a pan till they come to a gentle simmer. This will not take long. Then pour on top of the batter.
10. Place the Pudding in the oven and bake for 35 - 40 minutes. Leave to cool for 10 minutes before serving.

Variations

Use Creme Fraiche or Sour Cream in place of the Buttermilk.
Use Talbina with Date Sugar and Cinnamon instead of plain Talbina.

Roohts Ingredients Used

• Talbina
• Pink Salt