Sticky Figgy Pudding and Walnut Toffee Sauce Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
12 Servings
Ingredients
  • 15 pitted Medjool dates, about 2 cups
  • 8 dried figs, about 1 ½ cups
  • 1 cup water
  • 3 teaspoons vanilla bean paste
  • 2 tablespoons espresso
  • 3 ½ sticks unsalted butter, divided, room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 ¼ cups dark brown sugar
  • 1 ¼ cups heavy cream
  • 2 teaspoons lemon juice
  • 1 ½ cups walnuts, toasted and chopped
Directions
  1. In a medium pot, bring the dates, figs, water, vanilla, and espresso to a boil. Remove from heat, transfer to a blender, and blend until smooth. Let cool, and set aside.
  2. Heat oven to 325 F, and line a 9-x 13-inch pan with parchment paper and cooking spray. In the bowl of an electric mixer, beat 1 ½ sticks of butter and the sugar until light and fluffy, about 3 minutes. Reduce mixer speed to low, and beat in the eggs one at a time.
  3. In a separate bowl, mix together the flour, baking powder and salt. Add the flour mixture and fig date purée into the bowl in alternate additions.
  4. Pour the batter into the prepared pan, and bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes.
  5. Meanwhile, melt remaining 2 sticks butter and the brown sugar in a medium saucepan. Add lemon juice and cream, and mix slowly until fully incorporated, being careful to mix as little as possible. Cook on low until bubbles have slowed and the sauce is thick, about 20 minutes. Let cool, then fold in walnuts.
  6. Pour the sauce over the warm cake, and top with whipped cream, if desired.