Warm Sticky Figgy Pudding

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Though this recipe was a bit messy, it was definitely a fun talking point and everyone thought it was very delicious! I do have one recipe note, however. The serving size on this is completely inaccurate! I tripled the recipe because I wanted enough for 12 people, but I could have just made one recipe and still had enough to fill 12 ramekins. We had so much batter left over, we were able to fill a bundt cake pan as well as 24 muffin cups! It also took at least 5-10 minutes longer to bake.

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Absolutely delicious. I followed the recipe exactly as it said and it filled 8 Pyrex ramekins. Took out at 45 minutes but had to put back in for another 20 and still a bit gooey in the center. Will definitely make this again, my kids have asked for Figgy pudding twice a day since I made this recipe! Fantastic!

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Made this recipe tonight. Been listening to "we wish you a merry Christmas" and wanted to try some foggy pudding. We put the dessert into a muffin tins
, half full Awesome dessert. Thanks!

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I didn't know what to expect, and I, too, made it at the request of my 6-year-old son! I didn't have enough ramekins to do the job, and though I wasn't sure how well it would bake and unmold, I took a chance and baked it in a wreath-shaped bundt pan (one of those flexible ones. Of course, I had to almost double the baking time because of the large pan, but it unmolded beautifully and made a very festive holiday presentation! Taste and texture were both terrific; will definitely make it again. A cheat/hint for families who have kids with sensory/textural issues-- just use all dates instead of figs. My one little guy loved it, but the other wasn't a fan of the crunchy fig seeds.

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I made this tonight when I had my family over for dinner, and we are now figgy pudding fans! The pudding was so moist and flavorful, and not overly sweet. I cut the recipe for the sauce in half, and had plenty for four portions. I used four ramekins, but I think next time I will take the advice of others and use a cupcake pan. This is certainly a recipe I will use again and share with others.

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Superb! This is a true delicacy! I used 1 cup figs, 1 cup dates, Organic Valley whipping cream and butter and Pamela's Gluten Free Baking and Pancake mix for the flour. On the sauce, next time I'll cut the brown sugar in half-it was way too sweeet. I'm going to make more for some school events and put them into mini-cupcake pans for many students. This recipe is a full-on winner!

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My 7 yr old wanted to fix my 'Figgy pudding' for Christmas, and it was DELICIOUS! warm, soft, gooey, choclatey goodness! texture reminds me a bit of molten lava cake, but not quite as soft/runny. Very easy, although it does require some advance planning due to specific ingredients. I used 1 c mission figs, 1 c dates and 4 oz Ghirardelli bittersweet chocolate. I agree with the quantity distortion--there is NO WAY this batter will fill 4 1 c ramekins 1/2 full. I used 8 standard 1 c ramekins and it filled them 3/4 full, which was perfect. I halved the sauce and it was plenty. Very rich, we still shared 1 ramekin between 2 people.

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We've been listening to the Christmas Carol that says "Bring us some Figgy pudding" for years and up til now, I've never actually tasted any. My husband saw this recipe and wanted me to try it.

First, we had a hard time even finding any figs in the grochery store! Maybe because this is such a popular Christmas time dish that they were sold out - or maybe our stores are just not well stocked.

Anyway, we tried figgy pudding for the first time with this recipe and WOW! It was SO good! The sauce really brings it over the top.

I agree with wcdooley, if you make the servings as big as the recipe suggests, it's WAY too much. Cook it in muffin pans or the smaller ramakins. The recipe can truely feed about 12 people.

It's definately worth trying this recipe!

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First I like figs so usually do about 1 cup figs and 1 cup dates. Instead of boiling in 2 cups water- better if 1 cup brandy or congac and 1 cup water.

The choclate should be bitter sweet and needs to be 5-6 oz.

Best if cooked in muffin pan- the size recipie indicates is just too big.

For hard sauce - add 1/2 butter up front and 1/2 butter beaten into the cook sauce at the end. I prefer to slightly brown the 1/2 butter used up front to add complexity to flavors.