Chocolate Fig & Date Pudding Recipe

Name: Chocolate Fig & Date Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g chocolate, dark 70%; 250 g dates; 250 g figs, dried & chopped; 900 ml water; 10 g bicarbonate of soda; 120 g butter; 500 g sugar; 6 eggs; 15 ml vanilla bean paste; 500 g self-rising flour; 1/4 cup cocoa; 1/4 teaspoon salt; Sauce; 450 g chocolate, orange flavoured; 250 ml milk; 60 g brown sugar; 35 g butter, unsalted

Servings: persons

150 g chocolate, dark 70%
250 g dates
250 g figs, dried & chopped
900 ml water
10 g bicarbonate of soda
120 g butter
500 g sugar
6 eggs
15 ml vanilla bean paste
500 g self-rising flour
1/4 cup cocoa
1/4 teaspoon salt
Sauce
450 g chocolate, orange flavoured
250 ml milk
60 g brown sugar
35 g butter, unsalted

1
Bring the water to the boil, then add the figs and dates.
2
Add in the bicarb and stir well to combine. Remove from heat and cool at least 2 hours to reach room temperature.
3
Preheat oven to 160u00b0C.
4
Sift the flour, salt and cocoa and set aside.
5
Cream the butter, then add the sugar, vanilla and egss and beat until light and fluffy.
6
Line a 33cm x 23cm cake pan with baking paper.
7
Add half the fig and date mixtrue to the butter mix and mix on a low speed until combined.
8
Melt the chocolate by finely chopping and setting over a pan of barely simmering water. Add the melted chocolate to the pudding mixture along with the flour/cocoa and mix to well combined.
9
Pour into prepared cake pan and smooth top.
10
Bake for 45 mins to 1 hour. Test with skewer for doness.
11
Serve warm with sauce.
12
Sauce.
13
Boil the milk and cream together.
14
Take off heat and add the chopped chocolate, sugar and butter.
15
Stir until smooth.

2368

kcal

Calories

Fat

333

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 150 g chocolate, dark 70%, 250 g dates, 250 g figs, dried & chopped, 900 ml water, and more.

Yes, Chocolate Fig & Date Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Fig & Date Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions