Sticky Toffee Figgy Pudding Cake
This Sticky Toffee Figgy Pudding Cake is the best dried fig cake recipe A modern twist on Christmas pudding its packed with figs and toffee sauce Get the recipe ... Desserts & Sweets
Recipe Introduction: Sticky Toffee Figgy Pudding Cake
Fancy something a bit special? Ever wondered if you could make a cake that's both comforting and a bit fancy, but still easy? Well, let me introduce you to my take on dried fig cake .
We're talking a Sticky Toffee Figgy Pudding Cake. Oh my gosh, it's divine!
Quick Hook: Figgy Pudding goes Modern
Remember those old-fashioned figgy pudding recipes? This isn't your great-aunt's fruitcake recipe modern. We're taking that classic flavor and giving it a twenty-first-century glow-up! Expect moist, chewy figs with a ridiculously good toffee sauce.
Brief Overview: A Touch of Tradition, Made Easy
This Sticky Toffee Figgy Pudding Cake is loosely inspired by the traditional Christmas pudding, but without all the fuss. It is a sort of easier version of the traditional British pudding.
Think Christmas pudding meets sticky toffee pudding ! It's a medium-level bake that takes about 1 hour 15 minutes to 1 hour 25 minutes.
The recipe makes about 8-10 servings.
Main Benefits: More Than Just a Treat
This dried fig cake isn't just delicious. Figs are also packed with fiber, so you can almost say it's healthy.
..almost! It's the perfect dessert for a chilly evening. Or even as the best cake for coffee you've ever experienced.
Seriously, this is one of those moist cake recipes that everyone will rave about!
Honestly, I wasn't sure about figs at first. But now, dried fig recipes are my go-to for autumn baking. Let's dive into the ingredients!
Sticky Toffee Figgy Pudding Cake Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Let's Get This Bake On!
Right, so you fancy making this incredible dried fig cake ? Awesome! It's way easier than you think. Don’t fret about being a baking pro.
Trust me, if I can do it, you can too! Think of it as a modern take on figgy pudding with a sticky toffee pudding twist!
Main Ingredients Sorted
Okay, first things first, here’s what you'll need. Don't get intimidated by the list. Most of it's probably already in your cupboard. It’s your easy fig cake recipe !
- Dried Figs : 8 ounces (225g) , chopped. Get the nice, plump ones! They should be soft, not rock hard.
- Water: 1 cup (240ml) , for softening those lovely figs.
- Baking Soda: 1 teaspoon . This is key to making the figs nice and squidgy.
- Unsalted Butter: 1/2 cup (115g/1 stick) , softened. Seriously, softened is important! You want it easily creamable.
- Granulated Sugar: 3/4 cup (150g) . Plain old white sugar does the trick.
- Large Eggs: 2 . Free-range if you can. They just taste better, you know?
- Vanilla Extract: 1 teaspoon . The good stuff, not the cheap imitation.
- All-Purpose Flour: 1 3/4 cups (210g) . Sift it if you’re feeling fancy.
- Baking Powder: 1 teaspoon . The raising agent, don't forget it!
- Salt: 1/4 teaspoon . Balances the sweetness.
- Mixed Spice: 1/2 teaspoon . Or use pumpkin pie spice. Basically, all those warm, cozy spices.
Toffee Sauce Time :
- Unsalted Butter: 1/2 cup (115g/1 stick) . More butter? Yes, please!
- Light Brown Sugar: 1 cup (200g) , packed. Light brown sugar brings a deeper flavor.
- Heavy Cream: 1/2 cup (120ml) . Don’t skimp!
- Salt: 1/4 teaspoon . A pinch is all it takes.
Seasoning & Flavor Hacks
So, we talked about spices. The mixed spice is your friend here. It’s cinnamon, nutmeg, allspice - the whole shebang.
If you ain’t got any, mix equal parts of those three. Boom! Vanilla extract? Get the real stuff. It makes such a difference.
It brings out the best cake for coffee . For a bit of extra somethin' somethin', add a splash of brandy to the fig mixture.
Honestly, it’s divine.
Essential Equipment
Right, gear time. Nothing too crazy, I promise.
- 9-inch round cake pan . Parchment paper is your best friend! Line that pan.
- Mixing bowls. Obvious, innit?
- Electric mixer. Handheld or stand mixer, doesn’t matter. Unless you fancy whisking for hours, then be my guest.
- Saucepan. For the figs and the toffee sauce recipe .
- Wire rack. For cooling. Patience is key.
You probably have all this already. No need to go splashing out on new kit. We aim for moist cake recipes , not bankrupting baking.
And remember, this cake? It's even better the next day. It's basically the ultimate fruitcake recipe modern . Serve warm or cold, you'll get hooked!.
The dried fig recipes are a gift that keeps giving. It is also a wonderful fig dessert idea .
Sticky Toffee Figgy Pudding Cake: A Modern Twist
Alright, let's get cracking on this dried fig cake recipe! This isn't your granny's fruitcake, unless your granny is a baking rockstar! It's more like Christmas pudding met sticky toffee pudding , but way less fussy.
Trust me, it's worth it.
This Sticky Toffee Figgy Pudding Cake is packed with sweet dried figs and drenched in a rich toffee sauce. It's seriously good with a best cake for coffee , honestly.
Prep Steps: Get Your Bake On!
Essential mise en place: First, chop 8 ounces of dried figs . You'll also need 1/2 cup softened butter, sugar, eggs, flour, and the other bits.
Weigh everything out! It makes life easier. This includes measuring out the other spices, the sugar etc. So be sure to have everything laid out, it makes the baking experience so much easier!
Time-saving organization: Soak the chopped dried figs in 1 cup of water and 1 teaspoon baking soda while you prep everything else.
That's my little trick. No one wants a Figgy pudding that's dry as a bone!
Step-by-Step: Let's Bake This Bad Boy!
- Simmer figs in water with baking soda until soft (about 10 minutes ).
- Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy.
- Beat in 2 eggs, one at a time, then add 1 teaspoon vanilla.
- Whisk together 1 3/4 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon mixed spice.
- Gradually add dry ingredients to wet, alternating with the fig mixture. Don't overmix!
- Pour into a greased and lined 9-inch round cake pan.
- Bake at 350° F ( 175° C) for 50- 60 minutes . Check with a toothpick!
- While the cake cools, make the toffee sauce recipe . Melt 1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, and 1/4 teaspoon salt in a saucepan. Simmer until thickened!
Pro Tips: Level Up Your Baking Game
Expert Technique: Warm the toffee sauce before pouring it over. It soaks in way better when warm, like when it is still hot from the stove!
Common mistake: Overbaking. Nobody wants a dry dried fig cake . Start checking for doneness at 50 minutes.
Make-ahead: You can make the toffee sauce recipe a day in advance. Store it in the fridge and gently reheat before serving.
If you have heavy cream expiring too soon, this is your go to solution to store cream for longer!
Honestly, this easy fig cake recipe is a winner. It's perfect with a dollop of crème fraîche. This is one of those moist cake recipes that I find myself baking when my friends come over for coffee! Why not bake it for them? You will blow them out of the water!
Recipe Notes for Your Best Dried Fig Cake
Right then, let's talk about the nitty-gritty to make this dried fig cake – or as I like to call it, Sticky Toffee Figgy Pudding Cake – absolutely sing.
Trust me, these little tips are golden. "The devil is in the detail" as they say.
Ace Serving Ideas
Honestly, the presentation is half the battle, innit? For plating, think rustic chic. A simple slice on a nice plate, lashings of that gorgeous toffee sauce, and maybe a sprig of mint if you're feeling fancy.
A scoop of vanilla ice cream is a classic pairing for this easy fig cake recipe , as it's just the ticket, or a dollop of crème fraîche cuts through the sweetness beautifully.
Plus, it is the best cake for coffee.
For drinks, a strong, black coffee is the business. A dessert wine would also work a treat, but that might be overkill for a Tuesday afternoon, you know?
Sorted Storage Tips
Alright, so you've got leftovers. Good on ya for not scoffing the lot in one go! To keep this moist cake recipe in tip-top condition, wrap it well in cling film or foil.
It'll happily sit in the fridge for up to 3 days. For longer storage, freezing is your friend. Wrap individual slices in cling film, then pop them in a freezer bag.
They'll keep for up to 2 months. To reheat, just let a slice defrost at room temperature, then warm it gently in the microwave or oven.
The warm toffee sauce recipe will taste divine if reheated.
Mix It Up: Variation Station
Fancy a bit of a twist? You got it! For a dietary adaptation, try using gluten-free flour. It will make it suitable for coeliacs.
Honestly, no one will know the difference. This fruitcake recipe modern twist is a big win.
Seasonally, swap the mixed spice for warming ginger and cinnamon in the autumn, like a gingerbread cake vibe. It's perfect for those chilly evenings. This Fig dessert ideas is perfect for autumn.
Nutrition Lowdown
Okay, so this isn't exactly health food, is it? But a little of what you fancy does you good! One serving clocks in at roughly 450 calories.
You get a good whack of carbs for energy, some fat for flavour, and a bit of protein too.
Figs are also a good source of fiber, which is a bonus. Consider that, if you are wanting to try dried fig recipes .
Just a bit of advice when baking your own dried fig cake : Don't be scared to have a go, and enjoy the process! I guarantee you'll love the results.
You will want to make some sticky toffee pudding , next.
Frequently Asked Questions
Can I make the dried fig cake ahead of time?
Absolutely! The dried fig cake actually benefits from sitting a day or two, as it allows the flavors to meld and the cake to become even more moist and delicious, a bit like a Christmas pudding. Store the cake in an airtight container at room temperature. Just hold off on pouring the toffee sauce until you're ready to serve.
Help! My toffee sauce is too thin. What did I do wrong?
Don't panic! A thin toffee sauce usually means it wasn't cooked long enough. Return the sauce to the saucepan and continue to simmer over medium heat, stirring constantly. It should thicken within a few minutes. Be careful not to burn it! It’s a bit like making caramel – patience is key.
I don't have mixed spice. What can I substitute in this dried fig cake recipe?
No worries, not everyone keeps mixed spice handy like Mary Berry! A good substitute is a combination of cinnamon, nutmeg, and allspice. I'd suggest using 1/4 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of allspice to mimic the flavour. You could also use pumpkin pie spice if you happen to have that.
How should I store my leftover dried fig cake? Will it dry out?
To keep your leftover dried fig cake moist and delicious, store it in an airtight container at room temperature. If you’ve already poured the toffee sauce, that will help keep it moist. It should last for 3-4 days. You can also freeze the cake (without the sauce) for longer storage, wrapping it tightly in plastic wrap and then foil.
Can I make this dried fig cake gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose blend. Keep in mind that gluten-free flours can sometimes be a bit drier, so you might need to add a tablespoon or two of extra liquid (milk or water) to the batter to achieve the right consistency. Look for a blend that already contains xanthan gum for the best results.
Is dried fig cake healthy?
While delicious, dried fig cake is more of a treat than a health food, as it's fairly high in sugar and fat due to the toffee sauce and butter. However, figs do contain fiber and some vitamins, so it's not entirely devoid of nutritional value! Enjoy it in moderation as part of a balanced diet, perhaps with a dollop of Greek yogurt instead of ice cream to lighten it up a bit.
