STICKY FIG AND DATE PUDDING WITH COFFEE TOFFEE SAUCE

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Serves 6

(for a 3.5–4.5 litre slow cooker)

½ cup chopped dried figs, firmly packed

½ cup chopped dates, firmly packed

¾ cup sugar

30g butter

1 teaspoon bicarbonate of soda

1 egg

1 teaspoon mixed spice

1 cup self-raising flour

Coffee Toffee Sauce

2 teaspoons instant coffee powder or granules

90g butter

250g golden syrup

180g sugar

150g soft dark brown sugar

¾ cup cream

Grease a 4-cup capacity metal pudding basin. Line the base of the pudding basin with a circular piece of baking paper to fit in place. Then grease the baking paper with butter or with spray cooking oil.

Place the figs, dates, sugar, butter and 1 cup of water in a saucepan and bring to the boil. Simmer for 1 minute. Remove from heat and add the bicarbonate of soda. Stir and leave to cool for 10–15 minutes.

Whisk the egg and add to the mixture along with the mixed spice and flour. Mix well.

Pour into the pudding basin and cover with two layers of foil. Tie string around the basin just under the rim to secure the foil and ensure a good seal.

Place the pudding basin in cooker and pour boiling water until it reaches two-thirds of the way up the outside of the basin.

Place lid on cooker and cook for 4 hours on High.

Meanwhile, to make the coffee toffee sauce, mix the coffee with 3 teaspoons hot water. Place in a medium saucepan with the butter, golden syrup and sugars. Stir over medium heat until the mixture comes to the boil. Simmer, while still stirring, for 5 minutes.

Remove from heat, gradually add the cream and stir well. Return to heat, bring to the boil, stirring, then simmer for 3 minutes more. Allow to cool for a few minutes before serving.

Remove pudding basin from cooker and leave to stand for 5 minutes. Run a knife around the inside of the basin and turn the pudding out onto a serving plate.

Cut the pudding into wedges and place on serving plates. Drizzle the coffee toffee sauce in and around the pudding wedges. For a truly special effect, place drops of cream about 2cm apart in the sauce, then drag a skewer through them to make tiny hearts.

Note: Any leftover coffee toffee sauce can be poured into jars and kept in the fridge. Reheat in the microwave, uncovered and in 20-second bursts, for an excellent sauce to serve with ice-cream or pancakes.