HOW OUR FOOD WORKS FOR YOU
FIGGY PUDDINGS
PREP 15 MINS COOK 20 MINS SERVES 12 (AS A DESSERT)
100g dried figs, finely chopped
1 tsp bicarbonate of soda
125ml (½ cup) boiling water
80g light margarine
60g (1⁄3 cup, lightly packed) dark brown sugar
1 x 60g egg, lightly whisked
1 tsp vanilla extract
80g (½ cup) wholemeal self-raising flour
75g (½ cup) self-raising flour
1 tsp ground ginger
1 tsp mixed spice
VANILLA CUSTARD
2 x 60g egg yolks
1 tbsp custard powder
1 tbsp caster sugar
250ml (1 cup) skim milk
½ tsp vanilla extract
1 Preheat oven to 180°C (fanforced). Spray a 20cm (base measurement) square cake tin with cooking spray. Line the base and side with non-stick baking paper.
2 Put the dried figs in a medium heatproof bowl. Sprinkle over the bicarbonate of soda. Pour over the boiling water. Stir. Set aside.
3 Using electric beaters, beat the margarine and sugar for 2-3 minutes or until pale and creamy. Add the egg and vanilla extract and beat until well combined. Sift the flours, ginger and mixed spice into a small bowl, returning any of the wholemeal husks to the bowl.
Add the flour mixture to the creamed mixture with the fig mixture. Using a wooden spoon mix until well combined. Pour the mixture into the lined pan and use the back of a spoon to smooth
