The perfect mashup of holiday treats from the good ol' US of A and our dear friends from across the pond. Made with dried figs, this is the dessert made famous from Christmas carols; yes, figgy pudding is real, my friends. I took liberty with my rendition by adding in apple cider to round out the flavors and baked it off in a bundt pan to add some aesthetic to the shape. Because, let's be real, sticky toffee pudding is usually made in a muffin tin and albeit delicious, leaves a bit to be desired in the looks department. And for my American friends, pudding in this iteration is not what you know as pudding. It's cake. Sweet, glorious, wonderful, never-lets-you-down cake.
In the bowl of a food processor:
1 1/2 cups (200 grams) dried figs, chopped
1 cup (245 grams) warm apple cider
Bowl #1
6 tablespoons (80 grams) butter, room temperature
1/3 cup (95 grams) dark brown sugar
2 whole eggs, room temperature
3 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
Bowl #2
1 1/2 cups (215 grams) cake flour
1/4 teaspoon baking soda
On the sidelines:
Sticky toffee glaze, recipe as follows
1
Preheat the oven to 350 degrees F. Spray a bundt pan thoroughly with nonstick spray. Set aside.
2
In the bowl of the food processor, puree together the dried figs and apple cider. Set aside.
3
In the first bowl, beat together all the ingredients for a few minutes.
4
Add in the fig mixture and continue to beat.
5
Add the second bowl to the batter and mix until thoroughly combined.
6
Pour into the prepared bundt pan and smooth the top. Bake in the preheated oven until set- roughly 40 minutes. Let cool.
7
When ready to serve, top with sticky toffee glaze and serve immediately.
Sticky Toffee Glaze
In a saucepan:
1/2 cup (120 grams) light brown sugar
1 stick of butter
3/4 cup (170 grams) heavy cream
Good pinch of salt
1
Combine all ingredients into the saucepan and place over medium heat. Bring to a simmer and cook until slightly thickened- roughly five minutes.
