This holiday season we wanted to recreate a classic (and normally unfavorable) dessert into modern and delicious dish, so we are bringing you some figgy pudding! Dating back to 16th century England, figgy pudding is traditionally a cake filled with raisins, currants, and brandy! To give this dessert a modern twist, the raisins are substituted with figs and a warm sticky caramel sauce is poured over the cake to make it resemble a (bread) pudding by today's standards. This dessert is sweet, savory, and most importantly delightful!
WARM STICKY FIGGY PUDDING
Total Time: 2 hours
Makes: 12 servings
For the Caramel Sauce:
- 2 cups brown sugar
- 2 cups heavy cream
- 14 tbsp. unsalted butter
For the Pudding:
- 1 ½ cups dried & pitted dates, chopped
- ½ cup dried figs, chopped
- 2 cups water
- 1 tsp. baking soda
- 7 tbsp. Unsalted butter, softened
- 1 cup superfine sugar
- 2 eggs
- 2 ½ cups self rising flour
- 2 ½ oz. dark chocolate, grated
- Butter for coating ramekins
- Ice cream or whipped cream for garnish
- Fresh figs, quartered for garnish
Preheat the oven to 350℉.
Add dates, dried figs, and water to a medium saucepan and bring to a boil. Remove pan from heat and stir in baking soda. Let cool for 5 minutes, then puree in a blender.
Using a hand mixer, cream the butter and sugar. Add eggs and beat well. Fold in the four, chocolate, and pureed date mixture.
Put the mixture into buttered ramekins, filling halfway or slightly under. Put in the oven and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Prepare the sauce by stirring sugar and heavy cream in a saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to bring to a boil, then reduce heat to simmer for 5 minutes. Add the butter and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes. They may be served in the ramekins or unmolded onto a serving plate. With a paring knife cut a cross into the top of the puddings for the sauce.
Pour sauce into the cross in the center of the puddings, then pour more sauce over the puddings and allow to soak in slightly. Garnish with fresh figs, vanilla ice cream, or whipped cream. Serve warm and enjoy!
Notes & Tips:
Create your own superfine sugar by placing granulated sugar in a food processor and pulsing until sugar becomes fine.
Create your own self rising flour: for each cup of flour add 1 ½ tsp. baking powder and ¼ tsp. salt and whisk until combined. For this recipe add 3 ¾ tsp. baking powder and ¾ tsp. salt to the 2 ½ cups of AP flour.
If you don’t have ramekins, you can make the puddings in a greased Bundt or muffin pan!
To add a little adult flair to your figgy pudding, add 1-2 tbsp. rum extract to your batter in the same step as adding your eggs.
Recipe courtesy of Food Network