Copyright Thomas Saaristo All Rights Reserved
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Ingredients
For the spice cakes
1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
7 tablespoons butter, at room temperature
1 cup superfine sugar
2 large eggs, at room temperature
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
For the sauce
2 cups brown sugar
2 cups heavy cream
14 tablespoons butter
Fresh figs, quartered, for garnish
Vanilla ice cream, optional
Whipped cream, optional
Method
Heat oven to 350 degrees Fahrenheit
Add the dates, dried figs and water to a medium saucepan and bring to boil over
medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for
about 5 minutes, then add to a blender and puree
Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and
beat well. Fold in the flour, the pureed date mixture and the chocolate
Divide the mixture among 4 buttered, 1 cup individual ramekins, filling halfway or
slightly under. Bake 20 to 22 minutes
Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over
low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then
reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated
Remove the ramekins from the oven and let stand for 10 minutes. May be served in
the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in
the top of the puddings for the sauce
Pour the sauce into the cross in the center of each pudding, then pour more sauce
over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice
cream or heavily whipped cream as desired
Serve Figgy pudding warm