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My grandmother used to make sticky figgy pudding every Christmas, and I always thought it was some complicated recipe that only grandmothers could master. Growing up, I’d watch her in the kitchen, measuring and mixing with confidence while I sneaked bits of dried figs from her ingredients.
It wasn’t until last year that I finally asked for the recipe, and you know what? It’s not nearly as tricky as I’d imagined. Sure, there are a few steps involved, but it’s really just a matter of mixing wet ingredients with dry ones and letting the oven do its magic. Now I make it year-round, not just at Christmas, because why should we limit this cozy dessert to just one month?
Suggestions for Ingredient Substitution
For dried dates and figs, prunes or dried apricots can be used as alternatives. These fruits offer similar sweetness and moisture content, maintaining the pudding’s texture. Adjust quantities slightly based on fruit size and sweetness.
Self-raising flour can be replaced with a mixture of all-purpose flour and baking powder for those who don’t have self-raising flour on hand. Use 2 1/2 cups all-purpose flour plus 3 3/4 teaspoons baking powder. This substitution provides the same leavening effect.
Heavy cream in the sauce can be substituted with coconut cream for a dairy-free option. This alternative maintains the rich, creamy texture while adding a subtle coconut flavor. Use the same amount as called for in the recipe. For a lower-fat option, consider using half-and-half, though this will result in a slightly thinner sauce.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4500
- Protein: 45-55 g
- Fat: 250-300 g
- Carbohydrates: 450-500 g
Ingredients
- 1 1/2 cups chopped dried dates
- 1/2 cup chopped dried figs
- 2 cups water
- 1 teaspoon baking soda
- 7 tablespoons softened butter (about 100 grams)
- 1 cup fine sugar
- 2 eggs
- 2 1/2 cups self-raising flour
- 2 1/2 ounces grated dark chocolate (around 75 grams)
- Butter for greasing ramekins
- 2 cups packed brown sugar
- 2 cups heavy cream
- 14 tablespoons butter (approximately 200 grams)
- Quartered fresh figs for garnish
- Vanilla ice cream, optional
- Whipped cream, optional
Step 1: Prepare the Date and Fig Mixture
Preheat your oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine chopped dates, dried figs, and water.
Heat the mixture over medium heat until it reaches a boil.
Remove from heat and immediately stir in baking soda.
Let the mixture cool for about 5 minutes before pureeing it in a blender until smooth.
Step 2: Make the Batter
In a large mixing bowl, use a hand mixer to cream together softened butter and superfine sugar until light and fluffy.
Add the eggs to the creamed mixture and beat well until fully combined.
Gently fold in self-rising flour, the pureed date mixture, and grated dark chocolate to form a rich batter.
Step 3: Fill and Bake the Ramekins
Divide the batter evenly among 4 buttered, 1-cup individual ramekins, filling each one halfway or slightly less.
Arrange the ramekins on a baking tray and place them in the preheated oven.
Bake for 20 to 25 minutes, or until the tops are set and slightly golden.
Step 4: Prepare the Sauce
While the desserts are baking, prepare the sauce by combining brown sugar and heavy cream in a medium saucepan.
Stir the mixture over low heat until the sugar fully dissolves.
Increase the heat to bring it to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
Add butter and stir until it’s completely incorporated into the sauce.
Step 5: Serve the Dessert
After baking, remove the ramekins from the oven and allow them to stand for 10 minutes to set.
You have the option to serve them directly in the ramekins or to carefully invert them onto plates.
Drizzle the warm sauce over the top of each dessert just before serving for a decadent finish.
Enjoy your delightful treat!
