Best Chocolate Fig Date Pudding Recipes

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
• For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
• In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
• Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
• Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
• Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.

ROASTED FIG AND WHITE CHOCOLATE NOODLE PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray the ramekins with nonstick cooking spray and set on a rimmed baking sheet.
• Bring a large pot of unsalted water to a boil. Cook the rigatoni according to the package directions until completely tender (not al dente). Drain and let cool until you can handle comfortably, but do not rinse. You want all the natural starch on the pasta to remain. Slice each noodle into 1/4-inch-thick rounds and set aside.
• Combine the melted ice cream, eggs and white chocolate together in a large bowl until well combined. Fold in the pasta. Divide the mixture evenly among the ramekins and press 3 roasted fig halves, cut-side up, in a star pattern in the middle of each ramekin.
• Mash the brown sugar and butter together in a small bowl with a fork, then sprinkle evenly over the top of each ramekin.
• Bake until bubbly and lightly golden on top, about 30 minutes. Serve warm or at room temperature.

WARM STICKY FIGGY PUDDING

Steps:

• 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 and cream 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.

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

DATE PUDDING

Steps:

• In a bowl, combine the dates, walnuts and sugar. In another bowl, beat egg, milk and vanilla. Add to date mixture; mix well. Combine flour, baking powder and salt; add to the date mixture. , Spread into a greased 1-qt. baking dish; dot with butter. Bake at 325° for 30 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream.

WARM FIG AND CHOCOLATE SPONGE CAKE

Steps:

• Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
• Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
• Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
• In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
• Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.