Description
A decadent twist on the classic sticky toffee pudding, made with figs, walnuts, and a rich toffee sauce. Perfectly moist, nutty, and indulgent—best served warm with ice cream or whipped cream.
Ingredients
200 g dried figs, chopped
1 tsp bicarbonate of soda
100 g butter
200 g soft or light brown sugar (muscovado or demerara if available)
4 large free-range eggs
1 tsp vanilla extract
350 g self-raising flour
100 g walnuts, chopped
350 g light soft brown sugar
150 g butter
400 ml cream
1 tsp vanilla extract
100 g toasted walnuts, chopped
3–4 tbsp molasses (optional)
Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Place figs in a bowl with bicarbonate of soda and 400 ml boiling water. Stir and let sit 10 minutes.
- Cream butter and sugar until fluffy. Add vanilla and eggs one at a time, mixing well.
- Fold in flour, walnuts, and figs with their soaking liquid until just combined.
- Transfer batter to dish and bake 30–35 minutes, until springy and a knife comes out clean.
- Meanwhile, make sauce: in saucepan combine sugar, butter, cream, vanilla, and walnuts. Boil gently until sugar dissolves.
- Pour half the sauce over hot pudding. Simmer remaining sauce another 10 minutes if a thicker texture is desired. Stir in molasses if using.
- Serve warm with extra sauce, ice cream, or whipped cream.
Notes
- Swap figs for dates for a classic version.
- Use pecans or hazelnuts instead of walnuts.
- Add orange zest to the sponge for brightness.
- Stir brandy or rum into sauce for a festive twist.
- Bake in ramekins for elegant individual portions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 480 kcal
- Sugar: 46 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
