STEAMED FIG, WALNUT, DATE PUDDING

 

Contributed by Mary Jo Tansy

Toffee Sauce:

• 3/4 cup dark brown sugar
• 1 cup heavy cream
• 1/2 teaspoon vanilla
• 2 teaspoons butter
• Heavy cream (optional)

Pudding:

• 1/4 cup pitted dates
• 6 dried mission figs, halved (Good Earth has these-the dates too)
• 1 teaspoon baking soda
• 6 tablespoons butter, softened
• 1/2 cup dark brown sugar
• 2 eggs
• 9 tablespoons self-rising flour
• 1/4 cup shelled walnuts, chopped

Make toffee sauce: 

Combine sugar, cream, vanilla, and butter in a medium saucepan and simmer over medium heat, stirring constantly, until velvety and thick, about five minutes. Keep sauce warm over very low heat.

Make pudding: 

Put dates, figs, and ½ cup water into a small saucepan, and cook over medium heat until fruit is very soft, about 15 minutes. Remove pan from heat. Mash fruit with a spoon, then vigorously whisk in baking soda. Set aside to cool.

Grease four ¼ cup cylindrical molds or six 1-¼ ounce darioles with 2 tablespoons of butter; set aside. Put the remaining 4 tablespoons of butter and sugar in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy; about 2 minutes. Beat in eggs, one at a time; then beat cooled fruit into the mixture. Fold in flour and walnuts until just combined.

Divide batter between prepared molds, cover each tightly with foil, then place on a rack in the bottom of a wide pan with a lid. Add enough hot water to come halfway up the sides of the molds. Cover, bring to a simmer over medium heat, and steam until a toothpick inserted in the center of a pudding comes out clean, about 20 minutes. Uncover and unmold puddings, cut off rounded ends, and place each, cut side down, on a plate. 

Spoon sauce over and around puddings. Pour a little heavy cream on the sauce if you like.

Serves 4 to 6.