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Sticky Fig Pudding

Posted by Sue Heward on

The act of cooking - I just love the process, obviously the results and the joy of sharing the food. Since my cancer treatment I’m alittle less able to do 500 things a minute, which was my usual modus operatus. I have to admit I haven’t found a new balance yet - that is of more rest, less doing but cooking always finds a place in there. 

Today I started with Katy's Sticky Date Pudding recipe but have changed it up to use local Riverland produce. I replaced the dates with local Jujubes and our White Smyrna figs. I also used a combination Four Leaf Milling wholemeal flour and The Pinnaroo Farmer lentil flour. The flavours of the caramel fig and dried jujube work so well with the lentil flour. 

Sticky Fig Pudding

Sticky Fig Pudding (makes two cakes)



370g dried White Smyrna figs and jujubes chopped into small pieces (you can use all figs if you don't have jujubes or a combo with dates)
2 tsp baking soda
500ml boiling water (2 cups)
100g butter softened
300g brown sugar (1 1/2 cups)
4 eggs at room temp
1 tsp vanilla extract
2 cups wholemeal flour
1 cup lentil flour (sifted)
1 1/2 tsp baking powder
1 1/2 tsp baking soda

Salted Caramel Sauce

150g brown sugar (3/4 cup)
250ml pouring cream (1 cup) or thickened cream
1/2tsp vanilla extract
25g butter salted
Pinch of salt


Preheat the oven to 170° (340°F) and grease and line two 20cm round cake tin with butter and baking paper.

Place the chopped figs and jujubes, baking soda, baking powder and boiling water into a heat-proof bowl, stir and set aside for 30 minutes to come to room temperature.

While the fruit is soaking, add the butter and brown sugar into a large bowl and cream together using a whisk or mixer. Beat until pale. Add the eggs, one at a time, beating until smooth.

Sift the two flours directly over the top of the mixture and gently fold through with a large spoon. When the flours are almost all incorporated, add the fruit mixture (including the liquid), and vanilla extract and mix until combined.

Pour the cake batter into your lined baking tins and place into the preheated oven. Bake for 45-50 minutes until cooked through. Remove from the oven and allow the cakes to rest in their tin for 10 minutes before removing.

The cakes can be used straight away or if using later, turn it out onto a wire resting rack to cool completely.

To make the caramel sauce put all the ingredients into a small saucepan and place on the stovetop over a low heat. Stir until the butter has melted completely and continue to simmer for 5 minutes. Use straight away or allow to cool and refrigerate for use later (this will also thicken the sauce).

To serve individually: Slice the cake into serving size wedges and place on individual plates. Pour the warm caramel sauce over the top or even add a scoop of ice-cream on top to take it to the next level. Truly decadent.

Each cake can be cut into 8 individual serves

cake COOKING AND GARDENING Dried figs easy jujubes lentil flour nut-free pudding RECIPES salted caramel white smyrna winter

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