Recipe summary

Hands-on time:
35 mins. to 45 mins.
Baking time:
18 mins. to 22 mins.
Total time:
58 mins. to 1 hrs 12 mins.
6 individual cakes
Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either.
Volume Ounces Grams


  • 1 cup double diced figs or chopped dried dates
  • 2/3 cup boiling water
  • ¼ cup soft butter
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons dark molasses
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached Cake Flour Blend
  • 1/4 teaspoon baking soda


  • ½ cup Baker's Special Sugar, or superfine sugar
  • 6 tablespoons butter
  • ¼ teaspoon salt; omit if using salted butter
  • ¾ cup heavy cream


  1. 1) Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs and boiling water, and set aside.
  2. 2) To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy.
  3. 3) Beat in the egg, then the molasses and vanilla, then the flour.
  4. 4) Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.
  5. 5) Pour into the prepared baking cups. Place molds on a baking sheet.
  6. 6) Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.
  7. 7) To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.
  8. 8) Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.
  9. 9) Unmold the cakes and serve with the sauce.
  10. Yield: 6 individual cakes.