Brownie Pudding with sea-salted caramel, tea, and figs

Nobody will be able to resist this brownie, sticky-toffee-pudding hybrid. It's an oozy, sticky, sweet treat that is absolutely irresistible when enjoyed warm out of the oven.

From the bookChocolate: Indulge your inner chocoholic

ByDom Ramsey

Introduction

Recipe by Paul A. Young

This sticky-toffee-brownie pudding hybrid is the ultimate comfort food. It incorporates my award-winning sea-salted caramel, along with chocolate, figs, and tea. If you want to make this the day before, brush the top of the pudding with warm caramel as soon as it comes out of the oven, for a sticky toffee glaze.

Requires 20 x 25cm (8 x 10in) cake tin

 Serves 10-12

Ingredients

90g	unsalted butter, softened, plus extra for greasing
180g	self-raising flour, plus extra for dusting
250ml	strong English breakfast tea
1 tsp	bicarbonate of soda
200g	dried figs, chopped
90g	dark muscovado sugar
90g	golden syrup
2	medium eggs
1/2 tsp	sea salt flakes
150g	good-quality dark chocolate, 70% cocoa, chopped
	roasted cocoa nibs, to decorate (optional)
	clotted cream, to serve
	For the sauce:
200g	unsalted butter
200g	dark muscovado sugar
1 tsp	sea salt flakes
200ml	double cream
50g	dark milk chocolate, 60% cocoa, chopped

Essential kit

You will need a 20 x 25cm (8 x 10in) cake tin

Instructions

Preheat the oven to 180°C (350°F/Gas 4). Grease the tin, dust lightly with flour, and set aside. Combine the tea, bicarbonate of soda, and figs in a medium saucepan over a medium heat. Bring to the boil, and then immediately reduce the heat. Simmer for 2 minutes.

Remove the pan from the heat and allow the mixture to cool. Once cooled, mix well with a wooden spoon, until the pieces of fi g break down and the mixture forms a paste.

In a large bowl, cream together the butter, sugar, and golden syrup, using a wooden spoon. Add the eggs and whisk together until the mixture is smooth. Mix in the flour and salt until combined.

Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water. Add the melted chocolate to the fl our mixture, along with the fi g paste, and mix well.

Pour the batter into the prepared tin. Bake for 30–35 minutes until the pudding has risen and the middle is still slightly gooey.

Meanwhile, prepare the sauce. Melt the butter, sugar, and salt in a small saucepan over a medium heat, stirring well to combine. Simmer for 5 minutes. Remove from the heat and add the double cream and dark milk chocolate, whisking well to combine.

When ready to serve, cut the pudding into 10–12 pieces and plate them up individually. Pour over the warm sauce, decorate with cocoa nibs, if using, and serve with clotted cream. You can store the pudding, covered in the fridge, for up to 5 days, or freeze it for up to 3 months.

TIP If dark milk chocolate isn’t available, use good-quality dark chocolate.