WARM STICKY DATE & FIG PUDDING WITH CREME ANGLAISE & BUTTERSCOTCH SAUCE
Steps:
- To Prepare Pudding : 1. Preheat oven to 180 Deg Celsius. 2. Cook dates, figs, butter and water in a pot until fruits are soft (about 15 minutes)over medium heat, stirring constantly. Remove from heat and set aside to cool. 3. Blend mixture to form a fine paste and set aside for later use. 4. Whisk egg and half of the sugar for about 5 minutes till thick. 5. Fold in fruit paste and gradually add flour, baking powder and remaining sugar. 6. Line muffin tins with paper cases and fill with cake batter. 7. Bake in preheated oven for 30 - 35 minutes or till cooked. To Prepare Creme Anglaise : 1. Combine milk, cream, sugar and vanilla essence/vanilla bean in a saucepan and bring to a gentle boil. Gradually whisk the mixture into the egg yolks. 2. Return mixture to a saucepan and bring to a gentle simmer, stirring constantly. Set aside and cool to room temperature. To Prepare Butterscotch Sauce : 1. Combine all ingredients in a saucepan over low heat until butter melts & sugar has dissolved. 2. Bring the sauce to the boil, reduce heat and cook for another 5 - 6 mins or till sauce thickens. ** To Serve -- Warm pudding in a microwave oven, place assorted fruits on the side of pudding and drizzle with creme anglaise & butterscotch sauce.
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