Sticky Fig Toffee Pudding

  • Serves : 12
  • Preparation : 15 minutes
  • Cooking/Cooling : 35 minutes



  • 250 ml (2 cups) all-purpose flour
  • 8.5 ml (1 ¾ tsp.) baking powder
  • 2.5 ml (½ tsp.) salt
  • 125 ml (½ cup or 1 stick) unsalted butter, at room temperature
  • 60 ml (⅓ cup) dark brown sugar
  • 30 ml (2 tbsp.) canola oil
  • 330 ml (1 ⅓ cup) iÖGO Probio Vanilla yogurt
  • 5 ml (1 tsp.) pure vanilla extract
  • 2 eggs
  • 125 ml (½ cup) dried mission figs, hulled and finely chopped
  • Toffee sauce (recipe below)

Toffee sauce instructions

  • 315 ml (1 ¼ cup) heavy whipping cream (35%)
  • 250 ml (1 cup) golden brown sugar
  • 125 ml (½ cup or 1 stick) unsalted butter
  • 1.5 ml (¼ tsp.) salt
Enjoy it with coffee or, for something more decadent, cover it in hot caramel.



Preheat the oven to 180°C (350°F). Prepare a non-stick baking dish (8 x 8 x 2 in), sprayed with non-stick cooking spray. Dust baking dish with a little flour and set aside.

In a medium bowl, mix the flour, baking powder and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the oil, yogurt, vanilla extract and two eggs. Beat to combine.

Gradually beat the dry ingredients into the wet ingredients. Continue to beat on low speed until combined. Fold in the chopped figs. Evenly spread batter in prepared baking dish. Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Cool cake for 5 to 10 minutes. Cut into squares and serve with warm toffee sauce.

Toffee sauce instructions

Combine all ingredients in a medium saucepan and bring to a slow boil over medium heat. Stir until sugar is dissolved. Reduce to a simmer and continue to cook until thick, about 12 to 15 minutes. Remove from heat and cool slightly before serving.

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