Chocolate Figgy Pudding


Satin Crème Cake Mix Chocolate | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.200 kg
Golden syrup 0.100 kg
Black treacle 0.100 kg
Chopped dried figs 0.400 kg
Sublimo as required
Fresh figs as required
total 2.450


  • Using a planetary mixer & beater combine all ingredients (excluding fresh figs & Sublimo), mix for 2 mins on slow then for 3 mins on medium.
  • Deposit 600g of batter into a greased 220mm x 220mm foil tray.
  • Top the batter with fresh fig quarters. Bake at 160°C for 40 - 45 mins.
  • Glaze with Sublimo from the oven.