Sticky fig Pudding with Candied Fresh Figs

Chuck creates warm sticky fig pudding with candied figs smothered in decadent toffee sauce

Easy, Moderate, Complex

Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Inactive Prep Time: 10 minutes

Yield: 6 to 8 portions


  • 20 dried tender figs, cut in half
  • Two 4-inch cinnamon sticks
  • 2 cups water (500 ml)
  • 1/2 cup unsalted butter, softened (125 ml)
  • 2 cups dark brown sugar (500 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 2 large eggs
  • 1 1/2 cups all-purpose flour (375 ml)
  • 2 teaspoons baking soda (10 ml)
  • 1/2 cup unsalted butter (125 ml)
  • 2 cups dark brown sugar (500 ml)
  • 2 cups heavy cream (500 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 2 cups sugar (500 ml)
  • 1 cup water (250 ml)
  • 6 fresh whole figs, halved


  1. For the Cake: Preheat the oven to 350˚F (180˚ C). Butter a 7 x 11 inches (18 x 28 cm) baking dish.
  2. In a medium saucepan, bring the figs, cinnamon sticks and water to a boil and let it simmer for 10 minutes over medium heat or until almost all the liquid has evaporated. Discard the cinnamon sticks. Set aside.
  3.  In a food processor, beat the softened butter with the brown sugar and vanilla extract for 2 minutes until the mixture is creamy.  Beat in the eggs, one at a time, scraping down the side of the bowl after each addition and continue beating until the mixture is light, approximately 3 minutes. Add the fig mixture and process until pureed.  Add the flour and baking soda.  Pulse just until a smooth batter forms. Set aside.
  4.  Scrape the batter into the prepared baking dish and bake for 50 to 60 minutes, or until the fig cake is springy and a toothpick inserted in the center comes out clean.
  5.  For the toffee sauce:  In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes.  Add the heavy cream, bring to a boil
  6. and stir once in a while over moderate heat until it starts to thicken, about 8-10 minutes.  Keep warm.
  7.  For the candied figs: In a small saucepan, bring the sugar and water to a boil.  Let it simmer until it reaches 300˚ F on a candy thermometer, about 10 minutes.  Turn off the heat. Place the figs flesh side down on a tray lined with parchment paper.  Pour the sugar mixture over the figs to coat them.  Let cool at room temperature for 10 minutes until ready to serve.
  8.  Using a fork, poke holes all over the top of the warm fig cake.  Drizzle half of the hot toffee sauce over the cake.  Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
  9.  For Serving: Serve the pudding warm with the remaining toffee sauce, ice cream (ice cream is not mentioned in the ingredients) and candied figs.