1 1/3 cups chopped dried pitted dates
1/3 cup chopped dried figs
7 tablespoons butter-softened
1 cup sugar
2 1/4 cups self-rising flour
2 cups water
1 teaspoon baking soda
3-ounces dark chocolate, grated
Butter, for ramekins
Whip cream topping
2 cups brown sugar
2 cups heavy cream
14 tablespoons butter
Whipped heavy cream, optional
Bake at 350
Boil fruits and water in saucepan over medium heat.
Once it comes to a boil take off the burner and add in the baking soda, then puree.
Butter ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
Make the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or take them out and put them on a plate. Either poke holes using a fork or take a knife and make crosses on the top for the sauce.
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. Top with Busy Bee fig jam and whipped cream. Serve while still warm. Yum!