Warm date pudding with figs in caramel sauce

Ingredients:

Pudding

• 1.5 cups chopped pitted dates
• 0.5 cup chopped dried figs
• 2 tbsp of water
• 1 teaspoon of baking soda
• 100 g softened butter
• 1 cup of ultrafine sugar
• 2 eggs
• 2.5 tbsp. self-raising flour
• 75 g dark chocolate, grated
• Butter, to grease the ramekins
• Ice cream and whipped cream, for serving

Sauce

• 2 cups brown sugar
• 2 cups heavy cream
• 200 g butter
• Fresh figs, quartered, for serving
• Vanilla ice cream, optional
• Whipped cream, optional

Preparation:

1. Preheat oven to 175°C.
2. Combine the dates, dried figs, and water in a medium saucepan and bring to a boil over medium heat. Remove from heat and stir in the baking soda. Let cool for about 5 minutes, then puree in a blender.
3. Using a hand mixer, beat the butter and sugar in a large bowl. Add the eggs and beat well. Add the flour, date mixture, and chocolate.
4. Spoon the mixture into 4 buttered 1-cup ramekins, filling them halfway or a little less. Bake for 20-25 minutes.
5. Prepare the sauce.
   
   In a medium saucepan, heat the sugar and cream over low heat. Simmer until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir.
   
6. Remove the ramekins from the oven and let them rest for 10 minutes. Serve the pudding in a ramekin or place it on a small plate. Use a small knife to make a cross-shaped cut in each pudding.
7. Pour the sauce into the slit in the center of each pudding, pour the remaining sauce over the puddings, and let it soak in for a bit. Garnish with fresh fig wedges, vanilla ice cream, and whipped cream. Serve the puddings warm.