Sticky Figgy Pudding Cake

  • Servings : 12-16
  • Prep Time : 0m
  • Cook Time : 40m
  • Ready In : 0m

A classic recipe that i wanted to try out since my parents have a Fig tree in the backyard. Freshly picked the morning of baking this. A recipe for sticky Figgy Pudding Cake with Toffee sauce. It’s a pretty straight forward and very simple recipe, the only adjustments maybe in the future would be removing the cocoa powder so you can taste the figs a bit more. Otherwise a simple recipe for a classic dessert.


  • 16 oz fresh figs (about 12 individual figs)
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup cocoa powder (optional)
  • 2 large egg
  • 1-3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • Toffee Sauce:
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup heavy cream


Step 1

Preheat oven to 350°F. Prepare your baking dishes 9x13 pan.

Step 2

Trim the stems off the figs and slice in half. In the bowl of a food processor, place the figs and process until they are puréed. Set aside.

Step 3

In a bowl of an electric mixer with a paddle attachment, cream the butter and sugar until smooth and light in color. Gradually add the cocoa powder and mix well. Blend in the egg, scraping down the sides of the bowl. Add the flour, cornstarch and salt on low speed, mixing until just incorporated. Stir in the fig purée. Pour into baking dish. Bake for about 40 minutes, or when cake tester comes out clean.

Step 4

Make the Toffee Sauce by placing the butter, brown sugar and heavy cream in a small heavy saucepan over low-medium heat. When the sugar has dissolved and the sauce has darkened and is thick enough to coat the back of a spoon, it is ready. About 20 minutes.

Step 5

When the cakes are baked, remove from the oven. Poke many holes into the cakes with a toothpick, and spoon about half the sauce over them, letting the cakes absorb. At this point, the cakes may sit for up to 2 hours at room temperature, or overnight in the refrigerator.


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