It doesn’t get more festive than Figgy Pudding. So as you are gathering with your loved ones, give this dessert a try! It really is a great dessert, warm & subtly sweet.
O bring us some figgy pudding!
Warm Sticky Figgy Pudding Printer-Friendly Recipe
From: Food Network
Prep Time: 30 minutes
Inactive Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 servings
1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
7 tablespoons butter, softened
1 cup powdered sugar
2 1/2 cups self-rising flour
2 1/2-ounces dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream, for garnish
2 cups brown sugar
2 cups heavy cream
14 tablespoons butter
Fresh figs, quartered, for garnish, optional
Vanilla ice cream, optional
Whipped heavy cream, optional
Preheat the oven to 350 degrees F. Butter 4, 1-cup individual ramekins and set aside.
To a medium sauce pan, add the dates, dried figs, and water. Bring to a boil over medium heat. Remove from heat and slowly stir in the baking soda. Allow the mixture to cool for 5 minutes and then puree in a blender.
Cream together the butter and sugar in a large bowl with a hand mixer. Beat in the eggs. Now fold in the flour, pureed date mixture, and chocolate. Pour batter into the prepared ramekins. Bake for 20-25 minutes. Remove from the oven and let cool for 10 minutes.
Meanwhile, prepare the sauce. In a medium saucepan over low heat, stir together the sugar, cream, and butter. Allow the sugar to dissolve and then bring the mixture to a boil. Turn the heat down and simmer for 5 minutes. Stir in the butter until combined.
Serve the pudding in the ramekins or remove and serve on a small plate. Make a cross in the tops of the puddings with a knife and pour the sauce over the top. Best served warm. May also be served with fresh figs, vanilla ice cream, or whipped cream. Enjoy!
***I made 6 puddings out of this recipe and had quite a bit of sauce leftover, so bear that in mind.