Name: Figgy Molasses Puddings with Caramel Sauce
Prep time: 45 min
Cook time: 15 min
Yield: 16
Ingredients: 250g dried figs; 230ml boiling water; 1 tsp vanilla; 1 tsp baking soda; 125g butter; 150g Chelsea Caster Sugar; ½ cup Chelsea Blackstrap Molasses; 3 eggs; 250g self-raising flour; Caramel Sauce; 30gms butter; ½ cup Chelsea Soft Brown Sugar; ⅓ tsp vanilla essence; 1 cup cream

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Figgy Molasses Puddings with Caramel Sauce

Desserts

Figgy Molasses Puddings with Caramel Sauce

Preparation

45 mins

Bake

15 mins

Difficulty

Servings

These lovely little molasses puddings are great for mid-winter dinner parties. Serve warm with lashings of custard or ice-cream.

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Ingredients
Method

Ingredients

250g dried figs
230ml boiling water
1 tsp vanilla
1 tsp baking soda
125g butter
150g Chelsea Caster Sugar
½ cup Chelsea Blackstrap Molasses
3 eggs
250g self-raising flour

Caramel Sauce

30gms butter
½ cup Chelsea Soft Brown Sugar
⅓ tsp vanilla essence
1 cup cream

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Blackstrap Molasses

Delicious and full...

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Method

Pre-heat oven to 175°C. Grease or spray two medium muffin trays.

Combine figs, boiling water, vanilla and baking soda and leave to soak for 30 minutes. Pulse in the food processor until well chopped but not smooth.

Serve with vanilla ice-cream and caramel sauce

Spoon into muffin trays to approx. ¾ fill. Bake for 15-20 minutes until puffed and spongy to the touch. Let cool 5 minutes then remove from trays onto a cooling rack. The mixture makes approx. 16 (they freeze very well; can be re-heated in the microwave or left to defrost for about 30 minutes).

Serve with vanilla ice-cream and caramel sauce.

Caramel Sauce
Heat butter with brown sugar and vanilla essence, simmer for 1-2 minutes until caramelising and bubbling, carefully pour in 1 cup cream and whisk until thick and saucy.