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Sticky Fig and Pecan Pudding With Toffee Sauce
Ingredients
Inspired by Delicious.com
• • • • • •
3/4 cup unsalted butter, softened
• •
3/4 cup pecans, roughly chopped
2/3 cup brown sugar
1/2 cup hot water
Toffee sauce •
2 eggs, beaten
1 tsp baking powder 3/4 cup self-rising flour
1/2 cup unsalted butter 1 cup brown sugar 1/2 cup heavy cream
• •
3/4 cup dried figs, roughly chopped
Directions
1. Preheat oven to 350 F. Grease a 6-cup ovenproof bowl and line the bottom with waxed paper. 2. In a large bowl, beat butter, sugar, eggs, baking powder, and flour until smooth. Stir in pecans and figs, then add 1/2 cup hot water. 3. Pour batter into prepared bowl, cover with a circle of waxed paper, then cover tightly with foil. Bake for 50–60 minutes until a skewer inserted into the center comes out clean. 4. For toffee sauce, put butter and sugar in a saucepan over low heat, stirring constantly until the sugar dissolves. Stir in cream and increase heat to medium. Bring to just below boiling, then reduce heat to low and cook, stirring occasionally, for 5–7 minutes until thickened. 5. Turn pudding onto a plate and drizzle with toffee sauce.
CARDINAL COCOA FROSTY GARLAND
GENEROSITY MENORAH MITTENS PEPPERMINT
PINECONES SNUGGLE UNITY YULE
(239) 500-5000 • 3
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