Autumn is here and winter is fast approaching so its time to make use of those last summer fruits. Figs are always a favourite in our house hold and this pudding recipe is simply to die for! It’s a good way to start introducing some warm desserts back into the diet now that summer is officially over. These are also great for entertaining as you can pre bake them and simply re heat when your guests arrive.



Makes 6


Prep time: 20 mins

Cooking time: 35 mins




125g dried figs

½ tsp bicarbonate of soda

180ml boiling water

1/3 cup unsalted pistachios

65g unsalted butter, softened
1.2 cup brown sugar

pinch of salt

1 whole free-range egg

130g flour sifted

80ml double thick cream to serve


160ml golden syrup

1cm fresh ginger, finely grated




1. Roughly chop figs and mix in a bowl with soda and boiling water. Let sit for 1 hour to soften

2. Preheat oven to 180c and grease and line six holes of a 12 hole muffin tray with baking paper

3. Place pistachios on a baking sheet and toast in the oven until lightly coloured and fragrant

4. Beat together softened butter, sugar and salt. Once fluffy, add the egg. Gently fold in the flour and fix mixture in three batches, ensuring you do not overwork the batter. Stir in pistachios and spread evenly into prepared muffin holes

5. Bake for 30 – 35 mins, when done prick several times with a skewer.

6. To make ginger syrup, add golden syrup and ginger to saucepan, heat gently and then strain and pour half over puddings in muffin tray. Let stand for 10 mins. Turn pudding onto plates, topping with remaining syrup, serve with a dollop of cream