If you’re looking for a new dessert recipe, whip up this ultra-comforting sticky fig pudding from Shannon Martinez’s cookbook Vegan With Bite.

The creative powerhouse behind Melbourne vegan institution Smith & Daughters has elevated this British classic with figs and prunes. And the secret ingredient? Savoury spice mix garam masala, which, she says, “balances out the sometimes sickly-sweet quality of this dish.”

“It’s a total crowd-pleaser,” she says.

Save 20% when you buy two or more Broadsheet books. Order now to make sure they arrive in time for Christmas.


If you’re looking for a wine pairing, Martinez recommends the Henriques & Henriques Rainwater Medium Dry 3 Year Old. It’s a dessert wine that tastes just like eggnog or Anzac biscuits, and is included in her Broadsheet Wine box – available in limited quantities until September 5.

Shannon Martinez’s sticky fig pudding
Serves 4–6
Preparation time: 25 minutes
Cooking time: 35 minutes

180g dried figs, roughly chopped
100g pitted soft prunes, roughly chopped
1 tsp bicarbonate of soda (baking soda)
120g unsalted butter, softened
3 tbsp brown sugar
½ tsp Vegg (vegan egg yolk)
1 tbsp No Egg
185g (1¼ cups) plain (all purpose) flour
1½ tsp baking powder
½ tsp garam masala
½ tsp salt
Vanilla ice cream, to serve

Butterscotch sauce
200g brown sugar
300g cream cheese
½ tsp vanilla paste or extract
80g butter
½ tsp salt


Preheat the oven to 170°C. Grease and line a pudding basin (mould) or a 20cm springform cake tin.
Place the figs and prunes in a heatproof bowl and sprinkle over the bicarbonate of soda. Pour over 250ml (1 cup) of boiling water and leave to soften for 10 minutes, then mash with a potato masher or fork until fairly smooth.

Place the butter and sugar in a mixing bowl and beat with a wooden spoon until smooth and well combined.

Whisk together the Vegg, No Egg and 3 tbsp of cold water, then add to the butter mixture and beat through. It may look slightly curdled but that’s totally fine. Sift in the flour, baking powder, garam masala and salt and mix until incorporated. Pour in the date and prune mixture and stir until well combined.

Pour the batter into the prepared basin or tin and smooth the surface. Bake for 35 minutes if you are using a springform tin, or about an hour if using a pudding basin, until a skewer inserted in the centre comes out clean.

Meanwhile, to make the butterscotch sauce, place all the ingredients in a saucepan over medium heat and stir until the butter has melted. Bring to a simmer and cook for 2 minutes, stirring once, then remove from the heat.
Remove the pudding from the oven and poke holes all over the surface with a skewer. Pour over 125ml (½ cup) of the butterscotch sauce and leave to soak for 10 minutes. Serve with ice cream and the remaining sauce in a jug so people can add more if they like.

This is an edited extract from Vegan With Bite, published by Hardie Grant and available for $34.99.

Order Shannon Martinez’s Broadsheet Wine box before September 5.