Fig, Banana and Syrup Pudding
A disgustingly scrumptious pudding (in a good way), oozing in its own sauce - a bit like a superior treacle pudding.
Serve with cold cream - to compliment the hot dessert.
Preparation time: 20 minutes Quantity: Serves 4-5 Cooking time: 45 or so minutes
Ingredients
Syrup bottom to be served on the top -
30g/ 1 oz butter
30g/ 1 oz light brown sugar
2 tablespoons golden syrup
Sponge mix -
125g/ 5 oz butter
125g/ 5 oz light brown sugar
2 large eggs
125g/ 5 oz self-raising flour
1 large banana - sliced
75g/ 3 oz dried chopped figs - soaked in boiling water-drained (to soften)
Method
- Stage one for the syrup -
- Melt the 1st lot of butter and sugar with the syrup
- Simmer for 1-3 minutes till dissolved and toffied
- Pour in to a 2-pint pudding bowl or 6 in deep tin
- Leave aside
- Stage Two for the sponge filling -
- Melt the 2nd butter and sugar together, simmer for a minute or two till dissolved
- Cool slightly
- Beat the butter & sugar-toffee mix in to the eggs
- Meanwhile sift the flour and stir in the banana and drained figs
- Stir the flour mix in to the egg mix
- Spoon/ pour on top of the syrup mix
- Bake in a pre heated oven Gas 4/180*c/380*f - for 45 minutes or until cooked
- Serve by turning out on to a dish -so the syrup pours naturally all over the top