- 2 cups California Dried Figs, stems removed and chopped
- 1 cup brandy
- 1 cup dark brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup chopped unsweetened dates
- 1/2 teaspoon fine sea salt
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar
- 2 tablespoons unsalted butter
- 1/4 cup half and half
- 1/4 teaspoon vanilla extract
- Pinch of fine sea salt
- Whipped cream
- mint leaves
- Place the figs in a medium bowl. Pour the brandy over the figs. Cover and let rest at room temperature for 6 to 8 hours.
- Preheat the oven to 350 degrees F. Grease the 6 slots of a jumbo muffin tin with butter.
- For the cake, cream the brown sugar and butter together in a large bowl until light and almost fluffy, about 3 minutes. Mix in the eggs.
- Reserve 2 tablespoons of the fig’s soaking brandy, then strain the figs and discard the rest. Mix in the figs, the reserved brandy, and the dates. Add the salt and stir in the flour until combined.
- Transfer an equal amount of batter to each of the 6 muffin slots. Use a buttered spoon to smooth the top of each as much as possible. Bake for 26 to 28 minutes, until the puddings are firm in the center, but still soft. Be careful not to overbake. You want the batter to be baked through, but for the cake to remain soft.
- Remove from the oven and let cool in the pan for 5 minutes.
- While the puddings cool, make the sauce. Melt all ingredients in a medium saucepan over medium heat. Bring to a boil and cook, stirring often, until it begins the thicken, about 45 seconds. Remove from the heat.
- Place a plate over the muffin pan and invert it to de-pan the puddings. Arrange on serving plates and spoon warm sauce over the top. Garnish with whipped cream and mint leaves. Serve warm or at room temperature.