FIGGY PUDDING

Steps:

• Preheat oven to 350. Add dates, figs and water to medium saucepan and bring to boil. Remove pan from heat and stir in baking soda. Let cool for about 5 minutes, then add to blender and puree. In large bowl, cream butter and sugar together. Add eggs and beat well. Fold in flour, pureed dates and figs mixture and grated chocolate. Pour mixture into 10 buttered 1/2 cup ramekins or custard cups, filling about 2/3 of the way. Put ramekins on baking sheet. Cover with foil until you're ready to bake them; they must be served warm. (I let mine sit on the counter for about an hour, and they rose a little above the ramekins and turned out great.) Bake for about 25 minutes. Test the middle to be sure it's not too wet, but make sure you don't over bake them or they'll be too dry. Remove from oven and let stand about 10 minutes. Meanwhile, make sauce by stirring sugar and cream together in medium saucepan over low heat until sugar dissolves. Raise the heat, bring to a boil, then reduce heat and simmer for 5 minutes. Add butter and stir until completely incorporated. (Or, you can add all three ingredients and follow same directions. The recipe I was reading made that error, but it still turned out great!) Place the ramekins on individual dessert plates. Using a butter knife, cut a cross into the top of the figgy puddings, opening it up a bit. Pour the sauce into the cross in the center of each pudding, then pour additional sauce over the puddings and allow it to soak in. Don't worry if it drips down onto the plate; it looks great. Place a scoop of vanilla ice cream on top of the figgy pudding. Serve immediately.