-
1
Preheat the oven to 350 degrees F.
-
2
Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat.
-
3
Remove the pan from the heat and stir in the baking soda.
-
4
Let cool for about 5 minutes, then add to a blender and puree.
-
5
Using a hand mixer, cream the butter and sugar in a large bowl.
-
6
Add the eggs and beat well.
-
7
Fold in the flour, the pureed date mixture and the chocolate.
-
8
Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under.
-
9
Put in the oven and bake for 20 to 25 minutes.
-
10
Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat.
-
11
Simmer until the sugar dissolves.
-
12
Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes.
-
13
Add the butter and stir until incorporated.
-
14
Remove the ramekins from the oven and let stand for 10 minutes.
-
15
May be served in the ramekin or unmolded onto a small serving plate.
-
16
With paring knife cut a cross in the top of the puddings for the sauce.
-
17
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.
-
18
Top with fresh figs and vanilla ice cream or heavily whipped cream.
-
19
Serve warm.
-
20
A viewer, who may not be a professional cook, provided this recipe.
-
21
The Food Network Kitchens chefs cannot make representation as to the results.
