Packed with chopped dried fruit, these moist Figgy Pudding Cakes with Toffee Sauce are best drenched in warm toffee sauce with a generous dollop of whipped cream.
Figgy Pudding Cakes with Toffee Sauce
Serves: 14 servings
- 1½ cups chopped dried figs
- ½ cup chopped dried dates
- 1 cup water
- ¼ cup brandy
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 large eggs
- Zest of 1 orange
- 1 tablespoon molasses
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 (4-ounce) bar semisweet chocolate, chopped
- Toffee sauce:
- 2 cups heavy whipping cream
- 1 cup firmly packed light brown sugar
- ¼ cup unsalted butter
- Garnish: sweetened whipped cream
- Preheat oven to 350°. Spray wells of a cast-iron mini cake pan with baking spray with flour.
- For cakes: In a small saucepan, bring figs, dates, 1 cup water, brandy, and vanilla to a boil over medium-high heat. Boil for 5 minutes. Remove from heat. Cover and let stand for 10 minutes.
- In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, zest, and molasses, beating until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with fig mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in chopped chocolate. Spoon batter into prepared pan.
- Bake for 20 to 25 minutes.
- For toffee sauce: In a medium saucepan, bring cream, brown sugar, and butter to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer until sauce has reduced to 1¾ cups, about 15 minutes. Let cool slightly. Serve warm with toffee sauce. Garnish with whipped cream, if desired.