Figgy Pudding

Servings: 4

Prep Time: 30 minutes

Total Time: 60 minutes

Source: Terri Wuertz Hubner

Ingredients

For the Toffee Sauce:

3/4 cups dark brown sugar

1 cup heavy cream

1/2 tsp vanilla extract

2 tsp butter

For the Pudding

1/4 cup packed pitted dates

4 dried mission figs, halved

1 tsp baking soda

6 Tbsp butter, softened

1/2 cup dark brown sugar

2 eggs

9 tbsp self rising flour

1/4 cup shelled walnuts, chopped

Directions

1. For the toffee sauce: combine sugar, cream, vanilla, and butter in a medium saucepan, and simmer over medium heat, stirring constantly, until thick and velvety, about 5 minutes. Keep sauce warm over very low heat.

2. For the pudding: Put dates, figs, and 1/2 cup water into small saucepan, and cook over medium heat until fruit is very soft, about 15 minutes. Remove pan from heat, mash fruit with a spoon, then vigorously whisk in baking soda. Set aside to cool.

3. Grease four 1/4 cup ramekins with 2 Tbsp. of butter; set aside. Put remaining 4 Tbsp. of the butter and sugar in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then beat cooled fruit into mixture. Fold in flour and walnuts until just combined.

4. Divide batter between prepared molds, cover each tightly with foil, then place on a rack in the bottom of a side pan with lid. Add enough hot water to come halfway up sides of molds. Cover, bring to a simmer over medium heat, and steam until toothpick inserted in center of a pudding comes out clean, about 1 hour to 1 hour 15 minutes, or until wooden spoon inserted into the middle comes out clean. Add more water if necessary. Remove from heat, uncover and unmold puddings, and place each, flat side down, on plate. Spoon sauce over and around puddings. Pour a little heavy cream on sauce to finish.