If you're looking for something special to make then you must give this steamed treacle fig pudding a try!
- 2 hrs 20 mins
- 45ml golden syrup
- 180g soft butter
- 310ml cake flour
- 15ml baking powder
- 3 eggs
- 180ml soft brown sugar
- 15ml molasses
- 125ml dried figs, finely chopped
- 3 fresh figs, quartered (optional)
- custard, to serve
- Line a 1 litre heatproof bowl with 2 strips of overlapping baking paper, leaving 2cm sticking out for easy removal. Grease with cooking spray. Drizzle the golden syrup into the bowl.
- Beat together the butter, flour, baking powder, eggs, sugar, molasses and figs until combined. Pour
into the prepared bowl. Place a double layer of buttered foil (buttered side in) on top of the bowl and make a pleat in the centre. Tie string tightly around the rim of the bowl to secure the foil.
- Place an enamel plate upside down in a large saucepan and place the bowl on top. Fill with boiling water
to come halfway up the side of the bowl. Cover the saucepan with a tight-fitting lid and simmer for
about 2 hours, topping up the water as necessary. Check whether the pudding is cooked by inserting a metal skewer into the pudding – if it comes out clean it’s ready.
- Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and gently pull on the baking paper to turn out onto a plate. Serve with figs (if using) and custard.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2017