Sticky Fudgy Fig Chocolate Pudding Recipe

Sticky Fig Chocolate Pudding

As the name suggests this pudding (or cake) is sticky and fudgy. Figs and chocolate is a great combination.

Sticky puddings are generally served with toffee or butterscotch sauce, which is a rich and delicious concoction of sugar, butter and few other ingredients. I decided to choose a lighter option, crème anglaise, to keep my teeth and heart intact! I have included the recipe for toffee sauce as well in case you want to keep things traditional. Be warned: if you have sticky pudding with toffee sauce you may feel your teeth rot with every spoonful!

Ingredients

½ cup butter (or oil)

1 cup sugar (increase to 1½ cups if you prefer normal sweetness)

¼ cup golden syrup

20 dried figs, finely chopped

1 teaspoon vanilla extract

2 large eggs

1¼ cups all-purpose flour

¼ cup cocoa

2 teaspoons baking soda

For Crème Anglaise

1 cup milk

3 large egg yolks

3 tablespoons sugar

½ vanilla bean

  

For Toffee Sauce

½ cup butter

2 cups dark brown sugar

2 cups heavy cream

1 teaspoon vanilla extract

Directions

1.      Heat the oven to 180°C/360°F. Grease a 7 by 11-inch baking dish.

2.      In a medium saucepan, bring the figs and 2 cups water to a boil and simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Puree the mixture (optional)

3.      Beat the butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Add eggs, 1 at a time and continue beating until the mixture is light, about 3 minutes.

4.      Add the fig mixture, flour, cocoa and baking soda and mix well

5.      Bake until the fig cake is done. It should be springy and a toothpick inserted in the center comes out clean, about 50 to 60 minutes.

6.      To make crème anglaise: Whisk egg yolks and sugar in a bowl. In a saucepan heat milk and seeds from the vanilla pod. Once heated gradually add milk to the yolk mixture, whisking constantly. Return the mixture to saucepan. Stir over low heat until the sauce thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain sauce. 

7.      To make toffee sauce: In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.

Sticky Fig Chocolate Pudding

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