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Sticky fig pudding with salted caramel and coconut topping from Sweet (page 287) by Yotam Ottolenghi and Helen Goh

  • double cream
  • dried figs
  • caster sugar
  • plain flour
  • butter
  • tart apples
  • salt
  • unsweetened flaked coconut

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Notes about this recipe

  • Kinhawaii on November 30, 2018

    I love this book but this was not my favorite recipe. I did have only 6 oz of figs instead of the 7 oz, which I thought would be ok, but mine came out like a nice soft apple cake dotted with figs. I tried to weigh finely grated coconut, which was listed as an alternative, & my gram measurement was way more than the 1 cup called for, so my topping was more like toasted coconut- should have used a cup. I think using bigger flakes, as in the photo, would have been better. I am not sure if I enjoy fig & coconut together. I used those taller parchment paper liners in a muffin pan & got 12 instead of 8. I think if I tried to force it into 8, it would have overflowed.

  • lindayorke on November 20, 2017

    I substituted dates that I already had on hand for figs and it worked perfectly. Also, I made it in a 9" springform pan and cooked it 30-35 minutes before adding the coconut topping. Killer dessert!! Serve with a little ice cream and caramel sauce to take it up another notch...but not necessary.

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