To make the Warm Sticky Figgy Pudding, start by combining 2 cups water, 1 1/2 cups chopped dried pitted dates and 1/2 cup chopped dried figs in a saucepan. Bring the mixture to a boil, then remove the pan from the heat, and add in 1 teaspoon baking soda. Allow the fig and date mixture to cool for five minutes, then add it to a blender and puree it.
Use a hand mixer to mix together 7 tablespoons butter and 1 cup sugar, then add in 2 eggs. Gently mix in 2 1/2 cups self-rising flour, the pureed date mixture and 2 1/2 ounces grated dark chocolate. Pour the batter into four buttered individual ramekins, and bake for 20 to 25 minutes at 350 degrees Fahrenheit.
To make a sauce to go over the pudding, mix together 2 cups brown sugar, 2 cups heavy cream and 14 tablespoons butter in a saucepan over low heat. Once the sugar dissolves, bring the sauce to a boil, then reduce the heat and simmer for an additional five minutes. Once the puddings have cooled for 10 minutes, cut a cross into the center of each using a paring knife. Pour the sauce into the cross of each pudding.Learn more about Desserts