Old-fashioned baked fig pudding

AWW

Cooking time: Less than 60 minutes

Cuisine: British

Serves: 4

Type: Cake

Tools

Kitchen friendly view

By Julie Goodwin

Ingredients

100g butter, chopped
2 teaspoons grated lemon rind
1/2 cup (110g) caster sugar
2 eggs
3/4 cup (110g) self-raising flour
1/2 cup (160g) fig jam (or strawberry or apricot – use your favourite)

Preparation method

1. Preheat the oven to 180°C (160°C fan-forced). Grease and flour a pudding basin (1 litre/4 cup capacity). If you don't have a pudding basin, a Pyrex bowl works well.
2. Beat butter, rind and sugar in a small bowl with an electric mixer until creamy. Add eggs, one at a time; beat until combined. Stir in the sifted flour.
3. Place jam in the base of the pudding basin; pour the pudding mixture on top. Cover the basin with pleated greased foil to allow for expansion. Bake for about 40 minutes or until a skewer inserted into the centre of the pudding comes out clean.
4. Turn the pudding out onto a warmed dish and serve hot, with vanilla-bean ice-cream and extra fig jam, if desired.

Suitable to freeze. Not suitable to microwave.

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