Kelly Ripa's Figgy Pudding Recipe

Cut up dried figs and dates.

Add a little water and baking soda to the figs and dates.

Let the mixture cook down until it forms a gelatinous paste and reduces in size by half.

Blend the cooked fig and date mixture with a hand blender.

In a separate bowl, add softened butter and sugar, and mix together.

Add 2 eggs to the butter and sugar mixture and blend.

Slowly add flour to the wet mixture while blending.

Add the blended fig mixture to the batter and mix until combined.

Stir in chocolate chips into the batter.

Butter the ramekin dishes to prevent sticking.

Using an ice cream scooper, portion the mixture into each buttered ramekin.

Preheat the oven to 350°F.

Bake the ramekins in the oven for 20 to 25 minutes, checking occasionally without opening the oven too much.

In a saucepan, melt 2 sticks of butter and add brown sugar and heavy cream to make the sauce.

Whisk the sauce until combined and smooth.

After baking, let the figgy puddings stand for 10 minutes before serving.

Drizzle the sauce over the figgy puddings before serving.

Serve with ice cream, crème fraîche, or whipped cream.

Equipment Needed

Spice Level: