Christmas Figgy Pudding

For Christmas dinner this year I wanted to try something from a traditional or maybe a better term is old fashioned Christmas dinner and I thought what better than figgy pudding, we've all heard the Christmas song with the lyric "...so bring us some figgy pudding, now bring some right here." So I thought I would give it a try and it was truly to die for. I believe I found this recipe on the Food Network site but, no author was listed. One quick note though instead of using the ramekins I made the individual puddings in a muffin pan.  They are extremely rich, so just a little bit goes a long way.  The final dish is similar to individual date cake's with a rich cream sauce over the top. We will be making figgy pudding every year for Christmas from now on, yummy! (I know that if your anything like me you don't even want to think about Christmas for at least another 300 days but, if I don't add this recipe now I will never remember and figgy pudding will be lost because I tend to be scatterbrain especially around the holidays.) 

Figgy Pudding

• 1 1/2 cups chopped dried pitted dates
• 1/2 cup chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
• 1 cup superfine sugar
• 2 eggs
• 2 1/2 cups self-rising flour
• 75 grams (2 1/2-ounces) dark chocolate, grated
• Butter, for coating ramekins 
• Ice cream or whipped cream, for garnish

Sauce:

• 2 cups brown sugar
• 2 cups heavy cream
• 200 grams (7-ounces or 14 tablespoons) butter
• Fresh figs, quartered, for garnish 
• Vanilla ice cream, optional
• Whipped heavy cream, optional

Directions

Preheat the oven to 350 degrees. 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, cream and butter 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.