Kelly Ripa’s Figgy Pudding

1 CUP CHOPPED DRIED DATES
½ CUP CHOPPED DRIED FIGS
2 CUPS WATER
1 TEASPOON BAKING SODA
7 TABLESPOONS BUTTER SOFTEN ROOM TEMP
1 CUP SUPERFINE SUGAR
2 EGGS
2 ½ CUPS SELF RISING FLOUR
3 OZ DARK CHOC GRATED OR MINI CHIPS
1 TABLESPOON BUTTER FOR COATING INSIDE OF RAMEKINS

SAUCE
2 CUPS BROWN SUGAR
2 CUPS HEAVY CREAM
1 ¾ STICK BUTTER ( 14 TABLESPOONS )
CAN BE GARNISHED WITH FRESH FIGS, WHIPPED CREAM OR VANILLA ICE CREAM

Preheat the oven to 350 degrees F.

MIX the dates, dried figs and water to a medium saucepan and bring to boil over medium heat.

Remove the pan from the heat and stir in the baking soda.

Let cool for about 5 minutes, then add to a blender and puree. Set aside.

Using a STAND MIXER OR hand mixer, cream the SOFTEN butter and sugar
Add the eggs and MIX UNTIL INCOORPERATED
Fold in the flour, the pureed date mixture and the chocolate.

TRANSFER the mixture into 4 buttered, 1-cup individual ramekins, filling halfway.
Put in the oven and bake for 20 to 25 minutes.

To prepare the sauce stir the sugar and cream in a medium saucepan over low heat.
Simmer until the sugar dissolves. THEN ON MED HIGH to a boil then reduce the heat TO LOW and simmer for 5 minutes.
WHISK IN BUTTER

Remove the PUDDINGS from the oven and let stand for 10 minutes.

May be served in the ramekin or unmolded onto a small plate.

POKE THE TOP OF PUDDING AND ALLOW SAUCE TO SOAK IN
GARNISH AND SERVE WARM .