Name: Sticky fig and pecan cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 150 gram dried figs, chopped; 1 teaspoon bicarbonate of soda; 100 gram butter, chopped; 1/2 cup firmly packed brown sugar; 2 eggs; 1 cup self-raising flour; 6 whole pecans; bought custard or ice-cream, to serve

Ingredients

150 gram dried figs, chopped

1 teaspoon bicarbonate of soda

100 gram butter, chopped

1/2 cup firmly packed brown sugar

2 eggs

1 cup self-raising flour

6 whole pecans

bought custard or ice-cream, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 6-hole (3/4-cup) texas muffin tray.

2.Process fig, bicarbonate of soda and 3/4 cup boiling water until combined. Stand for 5 minutes. Add butter and sugar; process until mixture is almost smooth. Add eggs and flour; process until just combined.

3.Spoon into prepared holes. Decorate tops with pecans. Bake for 30 minutes or until a skewer inserted at centres comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve with custard or ice-cream.

Makes 6 Replace figs with dried dates. Dried figs are in the dried fruit and nut aisle. You can bake this mixture in a paper-lined 20cm round cake pan in an oven preheated to 180°C/160°C fan forced for 50 minutes or until a skewer inserted at centre comes out clean.
Note

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Ingredients

Method

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