Topped with freshly whipped cream and ground nutmeg-
INGREDIENTS and DIRECTIONS
1.5c dried pitted dates, roughly chopped
1/2c dried figs, roughly chopped
2c water
Put all in a medium saucepan and boil over medium heat. Remove from the heat and stir in:
1t baking soda
Let cool for 5 minutes, transfer to a blender and puree.
Separately, use a standing mixer or beaters to beat:
1 stick of softened unsalted butter
2 eggs
Use a wooden spoon to fold in fig mixture and:
2.5c gluten free baking mix
1/4c cocoa powder
Pour batter into well-greased pans and smooth the top before baking. I used 2 small Pyrex ramekins and 2 small tart pans. I suggest using a large muffin tin to make 10-12 individual puddings.
Bake at 350 for 20-25 minutes. Cool 5-10 minutes at invert onto pan. Best served warm. I topped mine with freshly whipped heavy whipping cream and ground nutmeg. Scoring the tops of the puddings and covering with a thin sauce would also be nice.
Happy Christmas!
