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Chocolate Fig Pudding



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1/3 cup unsalted butter
1/2 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
1/3 cup semi-sweet chocolate chunks
1 1/3 cups flour
1/2 tsp. salt
1/4 tsp. tartar cream
1/4 tsp. baking soda
1 cup buttermilk
1 cup dried figs, diced
1 1/4 cups whipping cream, whipped


  1. 1
    Preheat oven to 325°F. In a large electric mixer bowl, cream butter and sugar. Beat in eggs and vanilla. Add cocoa powder and mix until light and fluffy.
  2. 2
    In a separate bowl, stir together chocolate chunks, flour, salt, cream of tartar and baking soda. Add dry ingredients alternately with buttermilk to the chocolate mixture; mix well. Fold in figs.
  3. 3
    Pour batter into six well-buttered individual molds or one well-buttered 1 1/2 qt. pudding mold. Place pudding(s) on center rack of oven, with a roasting pan of boiling water on the rack below.
  4. 4
    Bake 35 minutes for individual molds or 1 hour for large mold, or until a toothpick inserted in the center comes out nearly clean. Cool 10 minutes; unmold. Serve warm with whipped cream.

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preparation methods
cuisines North & South American
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