I love figs, they still seem like a decadent kind of fruit, a rare globe of loveliness, rich, versatile and hard to come by. I like to have a tin of figs in syrup in my cupboard to bake a form of Birnenpfannkuchen with, but fresh figs are a rare and wonderful treat. I was shopping in Aldi this week when I noticed they had 4 figs for 59p in their super 6 offer, and at that price it’s rude not to, so I slipped a couple of boxes into my basket and started plotting a pudding.
I couldn’t find a recipe for what I wanted to make, so I experimented a bit instead. What I wanted was a honey baked fig in some light sponge spiced with cinnamon, and ideally some sultanas soaked in tea, but we didn’t have any, we’ll add those next time. That’s how I came up with this recipe for Fig, Honey & Cinnamon Sponge.
- 3 fresh figs
- 6 teaspoons of runny honey
- 4 oz butter or margarine
- 4oz of caster sugar
- 1 teaspoon baking powder
- 1 tablespoon of ground cinnamon
- 2 eggs
- 4oz self raising flour
- Pre-heat your oven to 190.
- Grease six ramekins. Halve the figs and place one half in a ramekin and drizzle round a teaspoon of honey.
- Beat the butter or margarine and the sugar together until light and fluffy. Add the baking powder, cinnamon and eggs and mix together. Once combined gently stir in the flour and equally divide between the six ramekins.
- Bake in a pre-heated oven at 190 for 20 minutes, or until the sponge is cooked through.
- Once cooked, run a knife around the edge of the ramekin and tip out.
- Serve with custard, ice cream or cream. Best eaten when warm.
I love the way the honey and fig juices soak into the sponge and make it sticky and unctuous, without making it too sweet. Next time I make these Fig, Honey & Cinnamon Sponge puddings I would throw in some soaked dried sultanas, but it works really well without them. This is a glorious pud and I had to fend off request for seconds (because I wanted them). Give it a try and let me know what you think.