Figgy Pudding

A warm traditional holiday dessert in Europe. Serve with eggnog and the holiday cheer is sure to follow.

Ingredients:

1 cup chopped dried figs
1 cup chopped pitted dates
2 cups water
1 teaspoon baking soda
1/2 cup butter softened
1 cup dark brown sugar
2 eggs
2 tablespoons rum extract
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 cup butter for the sauce
1 cup dark brown sugar for the sauce

Directions:

1. Combine the water and dried fruits in a small saucepan and bring to a boil for 5 minutes. Remove from heat and add the baking soda carefully. This will froth the mixture. Set aside to cool for 20-25 mins. After cooling, put in a blender until the mixture is a paste.
2. Preheat oven to 350 degrees.
3. Cream the butter and brown sugar together. Add the eggs and rum extract and beat until smooth. Add the cooled dried fruit mixture and stir until evenly combined.
4. Sift flour, cinnamon, and baking powder in a separate bowl. Fold the flour mixture into the butter mixture until well combined. Do not over-mix.
5. Grease a large bunt pan with butter or cooking spray. Fill the pan with batter until about 2/3 full. Place the bunt pan in a 9x13 pan and fill halfway with water.
6. Bake for 20-25 mins. The pudding is done when a skewer inserted does not have batter but is moist and crumbly.
7. Mix 1/2 C. of butter and 1 C. of brown sugar together over medium-high heat. Boil 2-3 mins. until slightly thickened.
8. Unmold the figgy pudding by placing a plate under the top of the bundt pan. Softly tap the bottom for pudding to un-mold out of the bundt pan and onto the plate.
9. Pour the sauce on top of the pudding. Serve warm with vanilla ice cream.