Malty Figgy Pudding Recipe & Tutorial | Cooks The Books | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories with a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

figs

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots provide a similar texture and sweetness.

Start by greasing a baking dish with butter.

Measure 150 g of plain flour into a mixing bowl.

Add 2 tbsp of cocoa powder, 1/2 tsp of salt, 2 tsp of baking powder, and 2 tbsp of malt milk powder to the bowl and sift them together.

Add 50 g of dark soft brown sugar and 50 g of ground almonds to the dry ingredients and mix with a whisk.

In a jug, melt 130 g of unsalted butter and combine it with 100 g of milk, 75 g of crème fraîche, 3 tbsp of maple syrup, and 1 large egg. Whisk together until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Add 150 g of chopped dried soft figs and 50 g of chopped dark chocolate to the batter and stir gently to combine.

Transfer the batter to the greased baking dish and level it off.

In a separate bowl, mix 100 g of dark soft brown sugar, 1 tbsp of malt milk powder, and a pinch of sea salt for the topping.

Scatter the topping mixture over the cake batter and dot with 25 g of butter.

In a pan, heat 200 ml of water and 150 g of double cream until just about to simmer.

Pour the heated cream mixture over the cake batter, starting from the outside and working your way into the middle.

Transfer the baking dish to a preheated oven at 180°C (fan) or 200°C (conventional) and bake for 30 minutes.

Once baked, check for overflow and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens