Now Bring us some Figgy Pudding

Have you ever wondered what exactly figgy pudding is and how it tastes? Well, I did. So, I located a recipe on the Food Network’s website and decided to test it out for myself. The recipe I followed is below, however I made a few modifications which I have noted at the end.

Pudding Ingredients

• 1 ½ cups chopped dried pitted dates
• ½ cup chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 7 tablespoons of softened butter
• 1 cup sugar
• 2 eggs
• 2 ½ cups self-rising flour
• 2 ½ ounces of grated dark chocolate*
• Pam/butter for coating ramekins** 

Sauce Ingredients

• 2 cups brown sugar
• 2 cups heavy cream
• 14 tablespoons of butter***
• Fresh figs for garnish (optional)
• Ice cream or whipped cream for garnish (optional)

Directions

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
5. 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.
6. 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.
7. 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. Serve warm.

*This is way too little chocolate. I strongly recommend adding a LOT more chocolate shavings or perhaps a cup of coco powder

**Instead of using individual ramekins, I used a baking pan. Therefore, it took approximately 30 – 35 minutes to bake fully as opposed to the 20 – 25 recommended above.

***14 tablespoons of butter is insane! 7 tablespoons are sufficient.

As far as the taste is concerned, in my opinion it was very similar to a date and nut bread or even banana bread, which is strange because there are no bananas in this recipe. I much prefer chocolaty decadent treats, but this was very good as it was a nice change of pace and now I finally know what figgy pudding is and how it is made.

Alyssa