Quick Cook Fig Pudding

Serves 6

  • 50 dried apricots

    50g prunes

    250g dried figs

    Peeled zest of ½ orange

    ½ cup brandy

    1 tablespoon lemon juice

    1½ teaspoons bicarbonate of soda

    200g butter, softened

    1/3 cup Bundaberg Rich Brown Sugar

    ½ cup Bundaberg Golden Syrup

    2 eggs

    1¼ cups plain flour

    1 teaspoon cinnamon

    1/3 cup sour cream

    ¼ cup apricot jam

    Orange custard

    1½ cups bought vanilla custard

    1 teaspoon finely grated orange zest

  1. Place apricots, prunes, 50g figs and orange zest in a microwave-proof bowl. Add brandy and enough water to cover fruit. Cover with plastic wrap pierced with a knife. Microwave on 100% power for 5 minutes. Set aside.
  2. Place remaining figs in a microwave-proof bowl. Cover with water. Cover bowl with plastic wrap pierced with a knife. Microwave on 100% power for 7 minutes, then let stand 10 minutes. Drain, discard stems, then place in a food processor and process until finely chopped. Cool, and stir in lemon juice and bicarbonate of soda.
  3. Grease a 1.5 litre microwave-proof bowl and line base with a circle of non-stick baking paper. Using an electric mixer, beat butter, brown sugar and ¼ cup golden syrup together until creamy.
  4. Beat in eggs, then mix in chopped figs. Sift flour and cinnamon and fold through mixture. Mix in sour cream, then pour batter into prepared bowl. Cover with plastic wrap pierced with a knife. Cook pudding on 100% power for 8 minutes, or until a skewer inserted into the centre of the pudding removes clean. Let stand 5 minutes, then unmould.
  5. Place apricot jam and remaining golden syrup into a small microwave-proof bowl. Cook on 100% power for 30 seconds, stirring once. Strain and spoon over pudding. Make custard. Combine custard and orange zest. Serve pudding accompanied by drained fruit and orange custard.