Ginger and fig pudding

I'm always on the lookout for quick, simple but yet stunning recipes to add to my collection of tried and true. I'm also trying to step outside my comfort zone and cook things I haven't cooked before. This little gem is a "Sammy and Bella" recipe, sourced from the same New Idea as the capsicum dip. Gooey, moist and surprising light. This is definitely worth making for your next dinner party.

Ginger and fig pudding

Ingredients


 Pudding
125g dried figs, chopped roughly (actually chop them, don't cut them in 6ths like I did...a little too chunky and rustic for polite company, although it doesn't change the taste!)
1/2 teaspoon bicarb soda
180ml water
65g dairy free spread, softened
1/2 cup brown sugar
pinch of salt
1 egg
130g plain flour

Syrup
160ml golden syrup
1cm fresh ginger, finely grated

Place figs, soda and water in a saucepan and simmer until figs soften and break down a little.
Combine dairy-free spread, sugar and salt and beat until light and fluffy. Add the egg and beat until well combined.
Slowly fold in the flour and fig mixture alternating 1/3 the mixture at a time until all combined.
Place in greased muffin tins and bake at 180 degrees C for 30 minutes, or until golden and cooked through when tested with a skewer. Remove from tins and allow to cool slightly while making the syrup.

Gently heat golden syrup and ginger in a saucepan, then strain and pour half the syrup over the puddings. Let sit for 10 minutes and then serve with remaining syrup and cream/icecream.

(confession time - I didn't realise I didn't have golden syrup in the pantry. I used 1/2 cup brown sugar and the same of water as a substitute. Tastes pretty good too if you are as unorganised as I am :-) And I also couldn't be bothered straining it...coz I quite like ginger)

I got impatient to taste it :-) It is good, by the way :-)

Bon appetit!