Tomorrow, on CBC's Weekend Morning Show, with host Nadia Kidwai, I will be presenting the following dessert. This was a huge hit at my former restaurant and I made this by popular demand today. The cakes/puddings, can be prepared in advance, as can the butterscotch sauce, to make your holiday feast easier.
Sticky Dried Fig Pudding (Fig Mešhnun)
1/2 pound dried figs, finely chopped
2 cups boiling water
1 1/2 teaspoons baking soda
3 ounces butter (at room temperature) (I used
Notre Dame Butter)
9 ounces superfine sugar
3 free-range eggs (I used
Nature's Farm eggs, available at the
St. Norbert's Farmer's Market)
1 teaspoon ground ginger
9 ounces
flour
Butterscotch Sauce
8 ounces butter
7 ounces heavy cream
12 ounces brown sugar
Preheat the oven to 350ºF and butter 12 five-seven ounce metal molds, a 10-inch square cake tin or a 10X8 inch jelly-roll pan.
Put the figs, boiling water, and baking soda into a bowl, then stir well and leave to stand for 20 minutes.
Cream
the butter and sugar until light and fluffy. Add the eggs, one at a
time, beating well. Mix the ginger into the flour, then sift onto the
mixture and fold in. Stir in the fig mixture and pour into the buttered
molds. Bake for 15 minutes.
While the puddings are
baking, make the butterscotch sauce. Combine all the ingredients in a
saucepan and bring to the boil, then lower the heat and simmer for 5
minutes. Stir occasionally, but not too much or it will crystallize.
After
15 minutes baking, spoon a bit of the sauce on top of each pudding and
then return to the oven for 5 more minutes, or when a skewer comes out
cleanly.
To serve, unmold the puddings onto dessert plates, then invert them so the sticky surface is on top. Serve with extra sauce.
Enjoy!
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