Little Cup Puddings
Submitted by rosekassam
Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minStewed California figs chopped small and folded into a cocoa-laced batter, baked in individual cups until firm, then topped with marshmallows and walnut halves while still warm. This is a vintage American dessert that deserves a comeback.
The figs add a honey-like sweetness and jammy moisture to the pudding that sugar alone can’t replicate. Snipping them small distributes that sweetness throughout every bite.
Cocoa and vanilla in the batter create a light chocolate flavor that complements the fig sweetness without overpowering it. This isn’t a rich, dense chocolate pudding. It’s more subtle, with the figs and chocolate playing off each other.
Fill the buttered cups only halfway. The batter rises during baking, and overfilled cups overflow.
The marshmallows go on while the puddings are still hot so they soften and get gooey against the warm cake surface.
Kitchen Tips
- Stew the dried figs in water until soft before chopping. Raw dried figs stay chewy and won’t blend into the batter.
- Butter the cups generously. These stick without a proper grease.
- The puddings are done when firm to the touch and lightly browned. A slight wobble means they need more time.
- Serve warm with whipped cream on the side for a richer experience.
Variations
- Date pudding: Replace figs with chopped dates for a sticky toffee-like flavor.
- Chocolate chip version: Add mini chocolate chips to the batter for more pronounced chocolate pockets.
Ingredients
Directions
Drain figs, cut off stems and cut into small bits.
Cream shortening, sugar and egg.
Add figs and stir in cocoa and vanilla. Sift flour, measure and sift again with salt and baking powder.
Add with milk.
Fill well-buttered individual or large baking dish half-full.
Bake in moderate oven (350 F.) for about 20 minutes or until pudding is firm to touch and lightly brown.
While still warm, top with marshmallows and walnut halves.
Pass whipped cream or top milk, if desired.
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