Now bring us some figgy pudding! With the sounds of the holidays ringing in our ears, hears a new take on an old traditional favorite. Our dark, rich and subtly sweet organic figs are offset by decadent cocoa flavors making this a complex, somewhat sophisticated, warm winter dessert. For the full experience, we strongly suggest you serve your pudding with cognac or perhaps mulled wine while sitting by a roaring fire. If you want, you can even let some visions of sugar plums dance in your head!

  • 8 dried Made In Nature Organic Calimyrna Figs
  • 1/2 cup milk
  • 2.5 tablespoons of butter, melted
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1.5 teaspoons baking powder
  • 1/2 cup all-purose flour
  • 3/4 cup brown sugar
  • 1/4 cup almond meal
  • 2 tablespoons preimium unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 cup of strong black coffee
  • powered sugar (to garnish)
  1. Preheat the oven to 350°.
  2. Whisk together the milk, egg and vanilla in a medium sized mixing bowl. In a separate bowl whisk together the flour, baking powder, chocolate powder, cinnamon and 1/4 cup of brown sugar and 1/4 cup of almond meal, leaving 1/2 cup of sugar for the sauce. Be sure to break up any lumps. Slowly add the milk and egg mixture to the dry mixture and combine using a rubber spatula. Set aside.
  3. Pour the coffee into a saucepan over medium heat. Stir in the remaining 1/2 cup of sugar and bring to a boil.
  4. Cut half of the figs into quarters. Fill 4 large (approximately 8-10 oz. capacity) ramekins half-way with the chocolate mixture. Push the fig quarters into the batter and gently top with a whole fig. Spoon the coffee sauce around the fig, leaving about 1/8 inch of room at the top.
  5. Bake for 25-30 minutes or until firm. Remove from oven and sprinkle with powdered sugar. Serve warm.