This recipe for Christmas pudding comes courtesy of the Vegetarian Society.
Christmas Toffee Pudding
175g figs, chopped
175ml boiling water
½tsp vanilla essence
2 tsp coffee essence
4 tsp bicarbonate of soda
75g butter
150g caster sugar
2 free-range eggs
175g self-raising flour
For the sauce:
175g soft brown sugar
110g butter
90ml double
25g walnuts, chopped
Place the figs in a bowl and cover with the water. Add the essence and bicarbonate of soda.
In a bowl cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well.
Fold in the flour and fruit together with the liquid and pour into a 2 pint pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes at 150°C/300°F/Gas Mark 2.
To make the toffee sauce, melt all ingredients together in a saucepan and simmer gently. Pour over the pudding.
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