This sticky toffee, fig & walnut pudding with toffee sauce is decadent and utterly delicious. I daresay it might even be the best ever. Queue this up to be the next dessert you make when you gather a small crowd. It’s a slight riff on a classic sticky toffee pudding made with dates so you could easily swap out the dried figs if you can’t get hold of them, but I really loved how they added a soft flavour element as well as a little texture. The recipe was supplied by Le Creuset to celebrate the launch of their beautiful new fig colourway range of homeware. It’s really quite gorgeous.

Sticky toffee, fig & walnut pudding with toffee sauce recipe

*cooks notes – I didn’t toast the walnuts as I love them raw in desserts, but you could toast them if you prefer. They are a little nicer toasted for the topping.

Sticky toffee, fig & walnut pudding with toffee sauce recipe

Sticky toffee, fig & walnut pudding with toffee sauce recipe

Serves between 12 – 14 people

Print

Sticky toffee, fig & walnut pudding with toffee sauce

Sticky toffee, fig & walnut pudding with toffee sauce recipe

A decadent sticky toffee pudding with figs and walnues and a toffee sauce.

  • Author: Sam Linsell
Scale

Ingredients

Dessert:

200gms dried figs, chopped

1 tsp bicarbonate of soda

100gms butter

200gms soft or light brown sugar (muscovado or Demerara if you can)

4 free-range large eggs

1 tsp vanilla extract

350gms self-raising flour

100gms walnuts, chopped

Toffee sauce:

350gms light soft brown sugar

150gms butter

400ml cream

1 tsp vanilla extract

100gms toasted walnuts, chopped

34 Tbsp Molasses (optional to darken the sauce)

Instructions

Preheat the oven to 180C / 350F and grease your Le Creuset Heritage ceramic dish with butter or spray with non-stick cooking spray and set aside.

Put the figs in a bowl with the 1 tsp bicarb and 400ml of boiling water and set aside to rehydrate for about 10 minutes, giving it a good stir.

Using an electric mixer, beat the butter and sugar until light and fluffy.

Add the vanilla extract and then each egg one at a time, ensuring you mix well before the next addition. The mixture will look a little curdled but don’t worry.

Add the flour and give it a brief mix, then add the walnuts, dried figs along with all the liquid it was soaking in. Mix until well combined.

Tip the batter into the buttered Le Creuset dish and bake for 30 – 35 minutes until the pudding is springy to the touch or when a knife is inserted into the middle it comes out clean.

While the pudding is baking, make the sauce. Add all the ingredients to a small pot and bring to the boil over a low heat dissolving the sugar. Keep stirring. Pour half the hot sauce over the pudding as it comes out the oven and then return the sauce back to the stove. You can either serve it as it is, or you can cook it for a further 10 or so minutes until it thickens and becomes more toffee-like (stirring continuously). I added a 3 – 4 Tbsp molasses to amplify the caramel flavour and darken the sauce but this is totally optional. Serve this warm in a jug alongside the sticky toffee pudding. This is delicious with scoops of vanilla bean ice cream or whipped cream.

 

Keywords: Sticky toffee pudding, figs, walnuts, toffee sauce, Le creuset

*Disclaimer – Le Creuset gave me the Fig Heritage Dish along with the ingredients to make this recipe if I wanted to.

 

 

Find me on Instagram

 

 

3 Comments

  1. Figs, walnuts and ice cream… now even better as a winter dessert!

  2. Kelly Kaptein

    This looks amazing and can’t wait to try it! Is it possible to make the day before and keep in the fridge or do you have another suggestion?

  3. Sam

    Hi Kelly. It is always best to make it on the day and eat it warm with all the sauce soaked through. It will be drier the next day and the sauce needs to go on while it’s hot. Maybe make this one when you can do it on the same day and then choose a different recipe to make in advance.

Leave a Reply