Sticky fig and whisky puddings with butterscotch sauce

Step 1

Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity pudding moulds with melted butter. Line the bases with non-stick baking paper.

Step 2

Bring the fig and water to the boil in a saucepan over medium heat. Stir in the bicarbonate of soda and set aside for 10 minutes to cool. Stir in the whisky.

Step 3

Combine the flour and sugar in a large bowl. Add the fig mixture, butter and egg. Mix until well combined.

Step 4

Spoon mixture among the prepared moulds. Place on a baking tray. Bake for 35-40 minutes or until a skewer inserted into centres comes out clean. Set aside for 5 minutes to cool slightly.

Step 5

Meanwhile, to make butterscotch sauce, stir butter, cream, sugar and golden syrup in a saucepan over low heat until smooth.

Step 6

Serve the puddings with the sauce.