150g butter (softened)
¼ cup Capilano Honey
1 tbsp of ground ginger
1/3 cup firmly packed brown sugar
3 teaspoons finely grated orange rind
1/3 cup sultanas
¾ cup self raising flour
½ cup plain flour
1 teaspoon bicarbonate of soda
1½ teaspoons cinnamon
¼ cup sour cream
cream or custard and raspberries to serve
honey ginger sauce
½ cup Capilano Honey & Ginger
1/3 cup thickened cream
20 grams butter
Preheat oven to 170ºC. Grease six 300g capacity individual pudding bowls. Place a small round of non-stick baking paper onto base of each bowl.
Place figs in a small saucepan and cover with water. Bring to the boil, reduce heat, then simmer 10 minutes. Drain and set aside to cool for 10 minutes. Remove and discard stems. Place figs into a food processor and pulse until finely chopped.
Place butter, Capilano Honey, brown sugar and rind in a medium bowl and beat with an electric mixer until creamy. Add eggs, one at a time, beating well between each addition. Stir in figs and sultanas. Sift flours, bicarbonate of soda and cinnamon together and add to fig mixture, then stir with a wooden spoon until combined. Add sour cream and mix well.
Divide mixture between prepared bowls. Cut 6 squares of foil, slightly wider than the top of each bowl. Lightly grease dull side of foil. Place foil, greased side down, onto each bowl to form a lid. Stand bowls in a baking dish and pour sufficient boiling water into the dish to come 1/3 of the way up the sides of the bowls. Carefully place in oven and bake 45 minutes, or until a skewer inserted into centre of a pudding removes clean.
Meanwhile, make sauce. Place Capilano Honey, cream and butter into a small saucepan. Stir over a moderate heat until butter melts. Reduce heat and simmer 3 minutes. Set aside to cool slightly (sauce will thicken on standing).
Unmould puddings onto serving plates. Just before serving, top with sauce. Serve with cream or custard and raspberries.