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Warm sticky figgy pudding on a holly plate topped with caramel sauce and a large scoop of vanilla ice cream

Warm Sticky Figgy Puddings with Caramel Sauce

Meghan
A delicious cake with flecks of melted chocolate, topped with a warm homemade caramel sauce. Vanilla ice cream is optional but takes it over the top!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

For the Pudding/Cake:

  • 3/4 cup dried pitted dates (chopped)
  • 1/4 cup dried figs (chopped)
  • 1 cup water
  • 1/2 teaspoon baking soda
  • 3 1/2 tablespoons butter (softened)
  • 1/2 cup superfine sugar (see note)
  • 1 egg
  • 1 1/4 cup self-rising flour (see note)
  • 1 1/4 ounces dark chocolate (grated or chopped bittersweet chocolate chips, such as Ghirardelli)
  • Butter for the ramekins

For the Sauce:

  • 1 cup brown sugar
  • 1 cup heavy cream
  • 7 tablespoons butter (salted or unsalted)
  • pinch kosher salt or flaky sea salt (optional)

For Serving:

  • Vanilla ice cream or whipped heavy cream (optional)

Instructions
 

  • Preheat the oven to 350°F.

Prepare the Puddings:

  • Add the dates, dried figs, and water to medium saucepan and bring to boil over medium heat. Remove the pan from heat and stir in the baking soda. Let cool for 5 minutes, then add to a blender to puree.
  • Using a hand or stand 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 batter equally among 4 buttered ramekins. At this point, you may bake immediately, or cover each ramekin with plastic wrap and refrigerate for up to several hours if you prefer to serve them warm after a meal (see notes below).
  • Bake the cakes for 20 – 25 minutes until a toothpick inserted comes out clean.

Prepare the Caramel Sauce:

  • To prepare the sauce, stir the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to a boil, then reduce and simmer 5 minutes.
  • Add the butter and stir until incorporated.
  • Add salt if desired.
  • If using immediately, keep sauce warm. You may refrigerate the sauce and reheat later when serving the dessert.

Assemble the Dessert:

  • Remove the ramekins from the oven and let stand for 10 minutes. Serve in the ramekin or unmold each cake onto a serving plate. With a paring knife, cut a cross in the center of each cake. Pour the warm sauce over the pudding and allow it to soak in slightly, then top with more sauce as desired.
  • Serve warm topped with ice cream or whipped cream.

Notes

Granulated sugar can be substituted in place of superfine sugar measure for measure. 
To make your own self rising flour: combine 2 cups all purpose flour with 2 teaspoons baking powder.
Make Ahead Tip:  Transfer the batter to the ramekins, cover with plastic wrap, and refrigerate until ready to bake.  Caramel sauce can be made in advance and reheated in the microwave when ready to serve.
Source: Adapted from FoodNework.com – Ultimate Recipe Showdown
You're Gonna Bake It After All
bakeitafterall.com
Keyword chocolate, dessert, holiday