141 Oven setting: VarioSteam METHOD To make the caramel sauce, place caster sugar and water in a saucepan and Serves: 4–6 stir on Induction level 5 until sugar dissolves. If needed use a wet pastry brush Preparation time: 15 minutes to remove sugar crystals from the side of the saucepan. Increase the Induction Resting time: 30 minutes level to 6/7 to bring mixture tothe boil. Continue to boil, uncovered and without Cooking time: 50 minutes stirring until the mixture turns golden, about 10 minutes. Level of difficulty: Easy Remove the saucepan from the heat and with a wooden spoon, mix in the brown sugar. Carefully stir in the cream until well combined. Return to Induction level INGREDIENTS 6 and cook for 2 minutes until caramel is smooth. Remove from heat and stir through the salt. Allow to cool. CARAMEL SAUCE Butter the bread, cut slices into quarters and arrange in a 2 litre baking dish. ¾ cup caster sugar Combine fig slices with 5 tablespoons of the cooled caramel, gently toss to ¼ cup water coat the figs and then press the fig slices between the bread. Combine the milk, ¼ cup brown sugar cream, eggs, vanilla, nutmeg and cinnamon in a bowl and whisk together. Pour ½ cup thickened cream the mixture over the bread and leave to soak for 30 minutes. ¼ teaspoon salt Preheat oven on CircoTherm® 160°C with medium steam. Drizzle another PUDDING 2 tablespoons of the caramel sauce over the bread and butter pudding. Cook the 8 slices stale sliced white bread pudding for 50 minutes or until golden and puffed. 50g butter, softened Serve with extra sliced figs, remaining caramel sauce and double cream. 4 figs, trimmed and sliced thickly 300ml milk NOTE 300ml thickened cream UsingVarioSteam, the bread and butter pudding will be light, fluffy and golden 3 eggs without the traditional use of a water bath. 2 tsp vanilla essence ½ tsp ground cinnamon ¼ tsp ground nutmeg 2 extra figs,trimmed and quartered Double cream to serve Caramel fig bread and butter pudding THE NEFF AUSTRALIA COOKBOOK DESSERTS