Fig Pudding


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



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