Ingredients
2 cups dried figs de stemed and roughly chopped
100 gms brown or raw sugar
½ cup rum
140 gm unsalted butter
160 gm plain flour
1 tabs baking powder
3 eggs
120 gm castor sugar
Method
Method
Grease 8 small pudding moulds with butter
Pre-heat the oven to 160 C
Place 100 gms raw sugar, figs, 1 cup water and rum in a small pot and simmer for five to ten minutes until the figs soften a little, then cool.
Sift flour & baking powder
Beat eggs & sugar, until thick & fluffy & fold in the flour then fold in the melted butter
Fold in the figs
Spoon into small 10 cm moulds for individual puddings or cake tin, about 2/3 the way up
Bake for 40 mins until puddings is golden brown
