Sticky fig and banana puddings with tipsy toffee sauce
|½ cup||Cane sugar|
|1¼ cups||Self raising flour|
|½ tsp||Baking soda|
|½ tsp||Baking powder|
Tipsy caramel sauce
- Heat oven to 180 deg C fan bake and grease a six-hole Texas muffin pan. Place the softened butter and dark cane sugar in a bowl and beat until pale and creamy, then beat in the eggs, one at a time.
- Sift dry ingredients over creamed mixture, then fold in to incorporate. Gently stir in mashed bananas and chopped figs.
- Spoon mixture into prepared tins and bake for 20 to 25 minutes or until a skewer inserted in the centre of one pudding comes out clean. Remove to serve hot or warm with caramel sauce.
- To make sauce, combine all ingredients in a saucepan and bring to the boil, stirring until sugar dissolves and butter melts. Simmer for three minutes until thickened. Serve over puddings.