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Cooking with Josh



  

Figgy Pudding

Posted By: Josh Booth · 12/19/2012 11:29:00 AM

Ingredients

 

  • 1 1/2 cups chopped dried pitted dates
  • 1/2 cup chopped dried figs
  • 2 cups water
  • 1 teaspoon baking soda
  • 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
  • 1 cup superfine sugar
  • 2 eggs
  • 2 1/2 cups self-rising flour
  • 75 grams (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
  • 200 grams (7-ounces or 14 tablespoons) butter
  • Fresh figs, quartered, for garnish
  • Vanillaice cream, optional
  • Whipped heavy cream, optional

 

Directions

Preheat the oven to 350 degrees F.
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.
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.
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. Serve warm.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
Recipe courtesy Jade Thompson

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