Warm Sticky Figgy Pudding

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!

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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

Ingredients

Pudding

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 eggs
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

Sauce

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

Directions

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.

Dates!

Dates!

And Figs!

And Figs!

Add the figs, dates, and water to a sauce pan.  Bring up to a boil over medium heat.

Add the figs, dates, and water to a sauce pan. Bring up to a boil over medium heat.

Remove from the heat and stir in the baking soda. Allow to cool for 5 minutes.

Remove from the heat and stir in the baking soda. Allow to cool for 5 minutes.

Now puree in blender.

Now puree in blender.

Add the butter and powdered sugar to a bowl and cream with a hand mixer.

Add the butter and powdered sugar to a bowl and cream with a hand mixer.

Add in the eggs and beat well.

Add in the eggs and beat well.

Fold in the flour.

Fold in the flour.

Fold in the fig mixture.

Fold in the fig mixture.

And also fold in the dark chocolate.

And also fold in the dark chocolate.

Batter is ready!

Batter is ready!

Buttered ramekins are prepared.

Buttered ramekins are prepared.

Now spoon in the batter.

Now spoon in the batter.

Bake for 20-25 minutes.

Bake for 20-25 minutes.

Prepare the sauce (sorry, I forgot to take pics).  Make crosses in the top of each pudding and spoon the sauce over the top.  Enjoy warm!

Prepare the sauce (sorry, I forgot to take pics). Make crosses in the top of each pudding and spoon the sauce over the top. Enjoy warm!

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