It turns out that we are not big fans of fig jam. We love fresh figs, but for some reason the jam is too much. I have got rid of some of it at harvest festival, and given lots to my father in law (who loves it), but we still have a lot there.
In the past I have made a sticky fig pudding, replacing the dates with dried figs, so I thought I could use the jam in a pudding instead of dried fruit and sugar. On Sunday I had a fiddle around and made these yummy puddings. The fig flavour is still definitely there, but is more subtle. I took the pudding to our house church for dinner, and it was quite a hit!
500g fig jam
1/2c brown sugar
1/4 c cocoa
1 1/2 c SR flour
1. Preheat oven to 180*c
2. Cream butter, sugar, and jam together until pale, soft, and well combined
3. Add the eggs and beat well
4. Sift the cocoa and flour together
5. Add 1/3 of the flour, and stir through, followed by 1/3 of the milk.
6. Repeat step 5 twice until all flour and milk has been added.
7. Pour into a greased oven proof dish or 6 small ramekins.
8. Bake for 45 minutes or until set (ramekins will take about 20 minutes).
9. Serve with caramel sauce.
1c brown sugar
1. Place all 3 ingredients in a saucepan.
2. On a low heat, slowly bring ingredients to the boil.
3. Allow to cool slightly then serve.