The holidays are here! Get the spirit with a tasty dessert that’s bound to leave you merry and bright.
Discover step-by-step directions on how Chef Samir of Bettola Bistro creates this iconic seasonal dessert.
We gathered alongside Chef Samir (pictured above) inside his kitchen as he prepped and served this tasty holiday classic. Follow along for the recipe and insider tips below.
The Recipe | Figgy Toffee Pudding CakeFor the Cake
1 cup sugar
½ cup vegetable oil
1 tsp vanilla
1 ½ cups of flour
¼ tsp salt
1 tsp baking powder
1 tsp baking soda
1 ½ cups dried figs (chopped)
1 ¼ cups water
For the Toffee Sauce
1 cup brown sugar
¾ cup of water
2 oz brandy
1 tbs honey
"I would say this is a moderate level dessert. It goes from the stovetop to the mixer, to the oven. Then it’s time to serve!" - Chef Samir
Pre-heat your oven to 350 degrees.
While that’s going, begin placing the water and dried figs in a saucepan. Bring to a medium boil. Insider Tip: You can also use dates, but figs “give a unique hoppy-ness to the dish”.
Remove the saucepan from the heat and add the baking soda. This helps to intensify the sugar from the figs.
Meanwhile, it’s time to begin the cake. Cream your sugar and oil in a mixer. While mixing, add three eggs one at a time, then add your vanilla.
In a separate bowl, mix up the dry ingredients: flour, salt, and baking powder.
Now it’s time to blend it all together. Add the flour mixture and the resting fig mixture to the wet ingredients. Mix for one minute on high.
Pour the batter into a greased 12-inch pan. I like using a springform pan because it keeps in the toffee sauce that we’ll pour over later. You are also welcome to use a bundt pan.
Bake at 350 degrees for 30-45 minutes. Poke a toothpick in your cake, if it comes out clean, it’s good to go.
While that’s baking up, begin creating your toffee sauce. Figgy Toffee Pudding Cake is actually an old classic. The toffee sauce is rich in flavor and adds a level of sweetness to the dessert.
Combine all ingredients for the sauce (brown sugar, water, Brandy, and honey) inside a saucepan. Insider Tip: When making the toffee, use the same pan you used for the figs. That way, you’ll have a little extra flavor in your dish.
Bring to a simmer and cook for about 3 minutes. Then remove from heat.
After baking, remove the cake and let cool for 20 minutes. Once the cake has cooled and the sauce is made, using a chopstick or skewer poke holes all over the cake. These holes will allow the cake to soak up the toffee sauce. Next, pour about 85% of the sauce over the cake (remember to keep it inside the pan).
Let the cake sit for about an hour before serving.
How to Serve
Before serving, warm the cake a slightly and cut it into small slices.
We like to serve it alongside vanilla gelato, but you can use ice cream or whipped cream as well.
Drizzle with the left-over sauce and garnish with fresh strawberries, raspberries, or other fresh fruit. Enjoy!
For those who aren’t interested in doing any holiday baking, Bettola Bistro will be serving their Figgy Toffee Pudding Cake along with other seasonal entrees throughout the holiday season. Visit their location between now and Dec. 23 and after January 1 to celebrate the season. After January 1, Bettola Bistro’s hours will be Tuesday – Saturday 4:30 to 9:30 PM.