Description
Sweet figs, dates, and warm toffee sauce make this pudding irresistibly decadent. Try this classic treat today!
Ingredients
Scale
- For the Pudding:
- ¾ cup dried figs, chopped
- ½ cup water
- ¼ cup dried dates, chopped
- 2 tablespoons brandy (optional, can substitute with orange juice)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- Zest of ½ orange
- 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
- For the Sticky Toffee Sauce:
- 1 cup heavy cream
- ½ cup light brown sugar, packed
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Molds
- Preheat your oven to 350°F (175°C).
- Lightly grease 12 canelé molds or a standard muffin tin with baking spray that includes flour.
- Cook the Fig Mixture
- In a small saucepan, combine the chopped figs, water, dates, brandy (or orange juice), and vanilla extract. Bring the mixture to a boil over medium-high heat and let it cook for 5 minutes.
- Remove from heat, cover, and allow it to stand for 10 minutes to soften the dried fruit.
- Make the Batter
- In a large bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and creamy.
- Add the egg, orange zest, and molasses, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the fig mixture. Begin and end with the flour mixture, mixing on low speed after each addition until just combined.
- Fold in the mini chocolate chips.
- Fill and Bake
- Spoon approximately 3 tablespoons of batter into each prepared mold. Smooth the tops slightly.
- Bake in the preheated oven for 25–30 minutes, or until the tops are set and slightly darkened.
- Prepare the Sticky Toffee Sauce
- In a medium saucepan, combine the cream, brown sugar, and butter. Bring to a gentle boil over medium-high heat, stirring frequently.
- Reduce the heat to medium-low and simmer until the sauce thickens and reduces slightly, about 10 minutes.
- Allow the sauce to cool slightly before serving.
- Serve
- Serve the puddings warm, drizzled generously with the sticky toffee sauce. Add an extra sprinkle of chocolate chips or a dollop of whipped cream, if desired.
- Notes:
- For a non-alcoholic version, replace the brandy with orange juice.
- These puddings are best served warm but can be reheated before serving.
- Leftover toffee sauce can be stored in the fridge and reheated as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310 kcal