Fig and Pumpkin Sponge with Toffee Sauce
Ingredients
2 1/2 Tbsp - Granulated Sugar
1 - Egg
1/4 tsp - Vanilla Extract
3/4 Cups - Flour
1/4 tsp - Salt
3 tsp - Baking Powder
1/2 tsp - Baking Soda
3/4 Cup - Dried Figs, chopped
1/4 Cup - Pumpkin, canned
1/2 tsp - Ground cinnamon
1/2 tsp - Ground ginger
1/4 tsp - Ground allspice
Technique
- Cream butter and sugar in a mixing bowl until fluffy
- Add eggs one at a time on low speed
- Mix in vanilla extract
- Mix in the flour, salt, baking powder and baking soda and spices
- Stir in the figs and pumpkin
- Scoop batter evenly into 6 baking ramekins
- Place ramekins in oven proof pan
- Fill pan with hot water about a quarter up the outside of the baking cups
- Cover pan with aluminum foil
- Bake at 350F for approximately 30 to 45 minutes
- Let cool and remove sponge from ramekin
- Serve warm with toffee sauce
Toffee Sauce
Ingredients
1/2 Cup - Unsalted Butter
1/4 Cup - Heavy Cream
1/2 Cup - Dark Brown Sugar, packed
1/2 tsp - Vanilla Extract
Technique
- Combine all sauce ingredients in a saucepan over medium-low heat and cook for 2-3 minutes, stirring
- Raise the heat slightly and simmer til the sauce thickens, approximately 3 minutes
- Remove from heat and let sit a few minutes, allowing it to thicken more
