Ingredients
1 cup chopped soft and juicy figs
1 tsp bicarbonate of soda
4 eggs
1 cup firmly packed brown sugar
1 cup vegetable oil
1 2⁄3 cups self-raising flour
1 tsp ground mixed spice
1⁄2 cup (55g) chopped walnuts
1 cup (130g) coarsely grated carrot
Vanilla ice-cream, to serve
Butterscotch Sauce
300ml carton pure cream
1 cup firmly packed brown sugar
75g unsalted butter, chopped
Method
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Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 3cm above pan edges.
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Combine figs and 1⁄2 cup water in a medium saucepan. Bring to boil. Simmer for 2 minutes. Remove from heat. Stir in soda. Transfer to a large bowl. Cool slightly.
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Beat eggs, sugar and oil in a large bowl of an electric mixer for about 5 minutes,
or until thick and creamy. Stir in combined sifted flour and mixed spice. Stir in walnuts, carrot and fig mixture until combined. Pour into prepared pan. -
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into centre of cake comes out clean. Remove from oven.
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Meanwhile, to make the sauce, combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until thickened slightly. Remove from heat.
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Pierce pudding all over with a skewer. Pour 1⁄2 cup of the sauce over warm pudding. Stand 20 minutes to soak.
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Remove side of pan. Transfer pudding to a serving plate. Serve with remaining warmed sauce and ice-cream.
