| Prep Time | 15 minutes |
| Cook Time | 40-45 minutes |
| Servings |
servings
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Ingredients
For the Toffee -
- 30 g butter
- 30 g light brown sugar
- 2 tablespoons golden syrup
For the Pudding -
- 125 g oil or butter
- 125 g light brown sugar
- 2 medium eggs
- 125 g self-raising flour sieved
- 1 large apple peeled and diced
- 75 g dried figs soaked in boiled water - drained
Ingredients
For the Toffee -
For the Pudding -
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Instructions
- Preheat an oven Gas 5 / 180*c / 380*f.
- Add all the toffee ingredients to a thick bottomed pan and simmer stirring until melted, then bubble for a few minutes to form a light brown gooey toffee – pour in to a 2lb pudding bowl. (large Christmas pudding sized ovenproof dish or an 8 inch tin)
- To make the pudding melt the butter along with the sugar, when the sugar has dissolved set aside for a few minutes to cool.
- Then beat in the eggs until well incorporated.
- Stir in the flour along with the apples and figs.
- Gently spoon the mix over the toffee lined bowl.
- Bake for 40 - 45 minutes on the middle shelf or until cooked on the middle. You may need to turn the oven down a little for the last 10 - 15 minutes of cooking.
- Turn out on to a plate (Caution – runny hot sauce) so the pudding is upside down and oozing with a toffee top.
- I like mine with pouring cream !!!
Recipe Notes
Variations - - to steam or not to steam that is the question, this pudding can also be steamed for 1& 1/4 - 1 & 1/2 hours for a lighter moist pudding – perfect for roast dinner on cold Sundays!
My original recipe was for bananas so next time try replacing the apple with 2 small or 1 large sliced banana.
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