Great Wolf Holiday Recipe: Chocolate Fig Pot D' Crème
½ c. Dried Dates (no pits)
1½ c. Dried Figs, cut
2 c. Apple Juice
1 tsp. Baking Soda
3 oz. Butter
1½ c. Superfine Sugar
10 oz. Flour
2½ oz. Good Dark Chocolate
2 c. Brown Sugar
2 c. Heavy Cream
7 oz. Butter
Fresh Figs Sliced
1. Preheat oven to 350. Add dates and dried figs to medium saucepan and bring to simmer over medium heat. Remove pan from heat and stir in baking soda. Let cool for 5 minutes, and then add to blender and puree.
2. Using a hand mixer, cream the butter and sugar in a large bowl. Add eggs and beat well. Fold in flour, pureed date mixture and chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
3. Prepare sauce by stirring sugar, cream and butter in a medium saucepan over low heat. Simmer until sugar dissolves. Raise heat and bring to a boil, then reduce heat and simmer for 5 minutes. Add butter and stir until incorporated.
4. Remove ramekins from oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the pudding for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
Like this recipe? Re-pin it to your holiday recipe board.
See our complete list of holiday recipes from the Pocono Mountains here.