Figgy Toffee Pudding

Photo by Jonathan Timmes

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2 loaf pans, 12-16 servings

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1.2 cups dried black mission figs, stems removed and each cut into 6 pieces
  • 1 teaspoon baking soda
  • 1 ½ cups hot water, just below a simmer
  • 1 cup plus 2 tablespoons dark brown sugar
  • 4 eggs
  • 1 stick butter, melted
  • 1 cup chopped hard toffee (recipe follows)
  • 1 ½ cups toffee sauce (recipe follows)

  • Hard Toffee

  • 1 cup sugar
  • ½ cup heavy cream
  • 1 stick butter
  • Pinch salt
  • Toffee Sauce
  • 1 cup plus 2 tablespoons dark brown sugar
  • 1 stick butter
  • 2 tablespoons dark corn syrup
  • 1 cup heavy cream
  • Pinch salt
  1. Sift together flour, baking powder, and salt. Set aside.
  2. Place figs and baking soda in a container. Cover with hot water to fully submerge and let sit 5–10 minutes, until water is almost cool.
  3. Strain and reserve water. Set half the figs aside. Place the other half in a food processor with brown sugar and process until smooth. While processor is running, add eggs one at a time followed by butter and reserved fig liquid.
  4. Place wet ingredients in a bowl and stir in reserved figs, flour mixture, and finally chopped toffee. Divide batter into 2 greased loaf pans.
  5. Preheat oven to 350 degrees and place pans into a large brownie pan or high-sided sauté pan, then fill pan with boiling water about 2 inches high. Tent with foil so all is completely covered and bake for 30 minutes. Carefully open foil, avoiding steam, and touch top of cake to see if it is set. It will bounce back. If it is not done, cover and return to oven, checking every 8–10 minutes.
  6. When finished, remove from oven and carefully run a knife around edge of cake to separate sides from pan. Pour 1 cup of toffee sauce over each loaf then return to oven, uncovered, for 5–6 minutes or until the toffee starts to bubble. Remove from oven and cool 15–20 minutes. Unmold, invert onto serving plate, and serve warm with whipped cream or vanilla ice cream and more toffee sauce. Note: the batter can be prepared and refrigerated up to 5 days in advance.

 Hard Toffee

  1. Place all ingredients in a high-sided pot and stir to combine.
  2. Place over medium-high heat and allow to cook until it reaches a medium-dark golden brown. Stir until butter is melted, then do not stir for the remainder. Only swirl carefully when you notice parts of the toffee starting to darken.
  3. Pour onto a cookie tray lined with parchment paper. Allow to harden, then chop into small pieces. Reserve until needed for recipe, up to 1 week in an airtight container.

Toffee Sauce

  1. Place sugar, butter, and corn syrup in a high-sided pot. Allow to melt slowly and simmer for 1–2 minutes.
  2. Slowly pour in cream and return to a simmer. Cook 2–3 minutes over medium until thick and glossy. Reserve until needed.
  • from Tiffany MacIsaac of Buttercream Bakeshop, Washington, DC

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