Don’t be surprised if guests burst into song to demand Figgy Pudding with Sticky Toffee Sauce. Similar in texture to a fruitcake, the Christmas pudding calls to mind beloved carol “We Wish You a Merry Christmas.”
Figgy Pudding with Sticky Toffee Sauce
Serves: Makes 12 servings
Ingredients
- Pudding:
- 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
- ½ orange, zested
- 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
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 350°. Spray 12 canelé moulds with baking spray with flour.
- For pudding: In a small saucepan, bring figs, ½ cup water, dates, brandy, and vanilla extract to a boil over medium-high heat; cook until most of liquid is absorbed, 3 to 4 minutes. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes.
- In a large bowl, beat butter, granulated sugar, and brown sugar 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 at 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. Divide batter evenly among moulds (approximately 3 tablespoons per mould).
- Bake until dark on top, 25 to 30 minutes. Let cool for 10 minutes; run a very thin knife around edges of puddings and gently remove. Serve warm with toffee sauce.
- For Sticky Toffee Sauce: In a medium saucepan, bring cream, brown sugar, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer until sauce is reduced, 8 to 10 minutes. Let cool, stirring occasionally.
