Treacle Fig and Oat Tray Pudding with Warm Custard Swirl

Ingredients

• dried figs, chopped120 g
• rolled oats70 g
• plain flour120 g
• baking powder1 1/2 tsp
• dark treacle60 g
• soft brown sugar90 g
• butter, softened90 g
• egg2
• milk120 ml
• ground ginger1 tsp
• custard, warm250 ml

Method

1. 1Heat the oven to 180°C and grease a square baking dish.
2. 2Soak the chopped figs in the warm milk for 10 minutes to soften them.
3. 3Cream the butter, sugar, and treacle together until fluffy, then beat in the eggs one at a time.
4. 4Fold in the flour, baking powder, oats, ginger, and the fig-milk mixture to make a thick batter.
5. 5Spoon into the dish and smooth the top, then bake for 28 to 32 minutes until springy and darkly caramelized.
6. 6Let the pudding cool for 5 minutes, then drizzle warm custard over the surface in a loose swirl.
7. 7Serve in generous squares while still warm.

Tips

• The fig soaking step gives the pudding a softer crumb and a richer flavor.
• Do not overbake; the center should stay tender and sticky.
• A pinch of salt in the custard makes the treacle taste deeper.

Nutrition