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St. Dalfour Sticky Figgy Pudding

As the festive season approaches, we invite you to elevate your holiday dessert experience with our delightful Sticky Figgy Pudding, generously enriched with the exquisite flavors of St. Dalfour Fruit Spread. This classic dessert takes on a luxurious twist as the rich and moist figgy pudding meets the luscious sweetness of St. Dalfour's premium fruit spread.

Recipe courtesy of @acupofteaandcake




For the sponge:

  • 1 1/2 cups (about 7 ounces) dried figs, chopped into small pieces
  • 4/5 cup (6.76 fluid ounces) water from a freshly boiled kettle
  • 1 teaspoon bicarbonate of soda
  • 5.3 tablespoons unsalted butter, softened + extra for greasing
  • 2 tablespoons black treacle
  • 1/4 cup dark muscovado sugar
  • 2 large free-range eggs, at room temperature
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 jar St. Dalfour’s Fig Royale Fruit Spread (10 ounces total)

For the sauce:

  • 1 1/4 cups unsalted butter, softened
  • 1 1/2 cups dark muscovado sugar
  • 1 tablespoon black treacle
  • 3/4 cup double cream (6 fluid ounces), plus more to serve


  1. Preheat the oven to 350°F and lightly grease a 9 x 9-inch dish or baking tin with butter.
  2. Put the chopped dried figs, boiling water, and bicarbonate of soda into a bowl, stir, and then leave for 10 minutes.
  3. Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating until there are no lumps and the mixture is smooth.
  4. Beat in an egg – scraping down the sides of your bowl with a rubber spatula to ensure everything is well incorporated – then do the same with the other egg.
  5. Sift the flour and baking powder into your bowl and fold the dry ingredients in using a rubber spatula until you have a smooth, thick batter.
  6. Stir the soaked dried figs in their bowl, then pour everything into the batter and beat gently to mix in.
  7. Pour the batter into your prepared dish or baking tin, and smooth the top with an offset spatula.
  8. Dot spoonfuls of St. Dalfour’s Fig Royale Fruit Spread all over the top of the batter and use a spoon to swirl it into the mixture.
  9. Bake for 30–35 minutes, or until a cake tester comes out clean with only a few crumbs clinging to it.
  10. Meanwhile, make the sauce by melting the butter, muscovado sugar, and treacle over very low heat in a heavy-based saucepan. Once the butter has melted, stir gently until everything else is melted too, and your treacle is smooth without any traces of gritty sugar.
  11. Once ready, stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat immediately.
  12. As soon as the Sticky Figgy Pudding is out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze.
  13. Put a lid on the remaining sauce in the pan to keep it warm.
  14. Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve.