Sticky Fig and Carrot Pudding with Butterscotch Sauce Recipe | New Idea
This sticky fig and carrot pudding is a rich and moist dessert, served with a drizzling of butterscotch sauce and a scoop of vanilla ice cream. What's not to love?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Ingredients
- 1 cup chopped soft and juicy figs
- 1 tsp bicarbonate of soda
- 4 eggs
- 1 cup firmly packed brown sugar
- 1 cup vegetable oil
- 1 2⁄3 cups self-raising flour
- 1 tsp ground mixed spice
- 1⁄2 cup (55g) chopped walnuts
- 1 cup (130g) coarsely grated carrot
- Vanilla ice-cream, to serve
- Butterscotch Sauce
- 300ml carton pure cream
- 75g unsalted butter, chopped
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