Sticky Fig Pudding (Egg Free) With Butterscotch Sauce

• 250 grams dried figs finely chopped
• 3/4 cup boiling water
• 125 grams butter softened
• 2/3 cup firmly packed brown sugar
• 2 tablespoons golden syrup
• 1 teaspoon vanilla essence
• 1 1/2 cups self raising flour
• 1 cup milk
• 300 milliliters cream pure
• 1/2 cup firmly packed brown sugar
• 1 cup golden syrup
• 20 grams butter

1. Preheat oven to 170u0b0C/150u0b0C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
2. Place figs and boiling water in a bowl. Set aside for 15 minutes to soften.
3. Beat butter, sugar, golden syrup and vanilla until light and fluffy.
4. Add fig mixture, flour and milk. Beat to combine.
5. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
6. Butterscotch sauce
7. Heat cream, sugar, golden syrup and butter in a saucepan over medium heat
8. Cook, stirring, for 5 minutes or until sugar has dissolved
9. Bring to the boil
10. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce thickens.

boiling water, butter, brown sugar, golden syrup, vanilla essence, flour, milk, cream pure, brown sugar, golden syrup, butter

Taken from www.yummly.com/recipe/Sticky-Fig-Pudding-_Egg-Free_-With-Butterscotch-Sauce-1674296 (may not work)