Figgy Pudding with Sticky Toffee Sauce
Makes 12 servings
- ¾ cup dried figs, chopped
- ½ cup water
- ¼ cup dried dates, chopped
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 large egg
- Zest of ½ orange
- 2 teaspoons molasses
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup mini semisweet chocolate chips
- Sticky Toffee Sauce:
- 1 cup heavy whipping cream
- ½ cup firmly packed light brown sugar
- 2 tablespoons unsalted butter
- Preheat oven to 350°. Spray 12 canelé molds with baking spray with flour.
- For pudding: In a small saucepan, bring figs, ½ cup water, dates, brandy, and vanilla to a boil over medium-high heat; cook for 5 minutes. Remove from heat; cover and let stand for 10 minutes.
- In a large bowl, beat butter and sugars with a mixer at medium speed until creamy. Add egg, zest, and molasses, beating to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with fig mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chocolate chips. Spoon 3 tablespoons batter into each prepared mold.
- Bake until dark on top, 25 to 30 minutes. Serve warm with toffee sauce.
- For Sticky Toffee Sauce: In a medium saucepan, bring cream, brown sugar, and butter to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer until sauce is reduced, about 10 minutes. Let cool.
Kitchen Tip: You can also use mini cake or muffin pans.
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