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Old-fashioned baked fig pudding

By Julie Goodwin
Old-fashioned baked fig pudding

Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

As the weather cools off, a luscious hot dessert really hits the spot. This baked pudding is simple and tasty - a fine old-fashioned treat.
INGREDIENTS

100g butter, chopped
2 teaspoons grated lemon rind
1/2 cup (110g) caster sugar
2 eggs
3/4 cup (110g) self-raising flour
1/2 cup (160g) fig jam (or strawberry or apricot – use your favourite)
METHOD

1. Preheat the oven to 180°C (160°C fan-forced). Grease and flour a pudding basin (1 litre/4 cup capacity). If you don't have a pudding basin, a Pyrex bowl works well.
2. Beat butter, rind and sugar in a small bowl with an electric mixer until creamy. Add eggs, one at a time; beat until combined. Stir in the sifted flour.
3. Place jam in the base of the pudding basin; pour the pudding mixture on top. Cover the basin with pleated greased foil to allow for expansion. Bake for about 40 minutes or until a skewer inserted into the centre of the pudding comes out clean.
4. Turn the pudding out onto a warmed dish and serve hot, with vanilla-bean ice-cream and extra fig jam, if desired.

Suitable to freeze. Not suitable to microwave.

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