Warm date pudding with figs in caramel sauce

Votes: 3

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Sticky date pudding is an English dessert made from a soft cake baked with date puree. The dates impart a wonderful caramel flavor to the pudding, and adding figs makes it even more intriguing. Bake individual puddings in small ramekins and, while still hot, drizzle with caramel sauce to soak up the flavor. Serve warm with fresh fig slices, whipped cream, or a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pudding

1.5 cups chopped pitted dates
0.5 cup chopped dried figs
2 tbsp of water
1 teaspoon of baking soda
100 g softened butter
1 cup of ultrafine sugar
2 eggs
2.5 tbsp. self-raising flour
75 g dark chocolate, grated
Butter, to grease the ramekins
Ice cream and whipped cream, for serving

Sauce

2 cups brown sugar
2 cups heavy cream
200 g butter
Fresh figs, quartered, for serving
Vanilla ice cream, optional
Whipped cream, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dates, figs, cream dolce de leche, dark chocolate, confectionery flour, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Combine the dates, dried figs, and water in a medium saucepan and bring to a boil over medium heat. Remove from heat and stir in the baking soda. Let cool for about 5 minutes, then puree in a blender.

Using a hand mixer, beat the butter and sugar in a large bowl. Add the eggs and beat well. Add the flour, date mixture, and chocolate.
Spoon the mixture into 4 buttered 1-cup ramekins, filling them halfway or a little less. Bake for 20-25 minutes.
Prepare the sauce.

In a medium saucepan, heat the sugar and cream over low heat. Simmer until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir.
Remove the ramekins from the oven and let them rest for 10 minutes. Serve the pudding in a ramekin or place it on a small plate. Use a small knife to make a cross-shaped cut in each pudding.
Pour the sauce into the slit in the center of each pudding, pour the remaining sauce over the puddings, and let it soak in for a bit. Garnish with fresh fig wedges, vanilla ice cream, and whipped cream. Serve the puddings warm.