Name: Sticky fig pudding with tahini butterscotch and fig leaf ice-cream
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 8
Ingredients: 3 figs, cut into thin wedges; 1½ tbsp maple syrup; Fig leaf ice-cream; 500 ml (2 cups) thickened cream; 200 ml milk; 150 gm caster sugar; 6 young edible fig leaves (see note p101); 7 egg yolks; Pudding batter; Unsalted butter, greasing; 200 gm dried figs, coarsely chopped; ½ tsp bicarbonate of soda; 220 gm Greek-style yoghurt; 120 gm brown sugar; 125 gm unsalted butter, melted; 3 eggs, at room temperature; Finely grated zest and juice of 1 orange; 275 gm self-raising flour, sifted; 1 tsp ground cinnamon; Tahini butterscotch sauce; 200 gm caster sugar; 200 ml pouring cream; 60 gm chopped cold unsalted butter; 60 gm hulled tahini; 2 tbsp toasted sesame seeds

We’ve swapped dates for figs in this take on a sticky date pudding. The result? A more fruity pudding. Tahini and toasted sesame in the sauce add nuttiness to round out the caramel. We suggest making the fig leaf ice-cream, but vanilla ice-cream would suffice.

Ingredients

3 figs, cut into thin wedges

1½ tbsp maple syrup

Fig leaf ice-cream

500 ml (2 cups) thickened cream

200 ml milk

150 gm caster sugar

6 young edible fig leaves (see note p101)

7 egg yolks

Pudding batter

Unsalted butter, greasing

200 gm dried figs, coarsely chopped

½ tsp bicarbonate of soda

220 gm Greek-style yoghurt

120 gm brown sugar

125 gm unsalted butter, melted

3 eggs, at room temperature

Finely grated zest and juice of 1 orange

275 gm self-raising flour, sifted

1 tsp ground cinnamon

Tahini butterscotch sauce

200 gm caster sugar

200 ml pouring cream

60 gm chopped cold unsalted butter

60 gm hulled tahini

2 tbsp toasted sesame seeds

Method

For fig leaf ice-cream, heat cream, milk and half the sugar in a saucepan over medium heat until just simmering. Add fig leaves, remove from heat and set aside to infuse (1 hour or refrigerate overnight for stronger flavour). Strain cream mixture in a clean saucepan and bring to a gentle simmer. Whisk egg yolks and remaining sugar in a bowl until pale and thick. Gradually add hot cream mixture, whisk continuously, until combined. Return custard to saucepan over medium heat. Cook, stirring frequently, until mixture coats the back of a spoon (5-6 minutes). Strain custard into a bowl placed over a bowl of ice to chill, then freeze using an ice-cream machine according to manufacturer’s instructions. Makes 1 litre.

For pudding, preheat oven to 160°C fan-forced. Grease a 1.75-litre (7 cups) round ceramic baking dish with butter. Place dried figs, bicarbonate of soda and 125ml boiling water in a heatproof bowl, cover with a plate and stand to soften (15 minutes). Transfer to a food processor and process to a purée; add yoghurt, sugar, butter, eggs, orange zest and juice, then process until smooth. Transfer to a large bowl; add dry ingredients and whisk to combine. Spoon into prepared baking dish, arrange fig wedges on top and bake until light golden (30 minutes). Brush top of pudding with maple syrup and bake until deep golden and centre springs back when lightly pressed (15-20 minutes).

Meanwhile, for butterscotch sauce, scatter sugar evenly over base of a large frying pan; cook over medium-high heat, stirring occasionally, until sugar dissolves, then swirl pan until foaming and a dark caramel forms (8-10 minutes). Remove from heat, carefully add 100ml water (hot caramel will spit), return to medium heat and stir in cream, butter, tahini, sesame seeds and 1 tsp sea salt flakes until combined. Keep warm. Butterscotch can be stored in the refrigerator for up to 1 week; warm before serving.

Serve warm pudding drizzled with butterscotch sauce and ice-cream on the side.

Note

Allow extra time for infusing and standing — refer to the method for details.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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