1 Cup of pureed figs with enough boiling water added to create 1 1/3 C of liquid
or
1 Cup of finely chopped dried figs with one cup of boiling water
1 tsp baking soda (if pureed frozen figs are used, soda may be added with dry ingredients but if chopped figs are used, baking soda should be added into the mixture of boiling water and figs in order to ensure that figs are evenly distributed)
3 T. of cold butter
1/4 tsp fine sea salt or pink or gray salt
1/3 C plus 1 tsp toasted sugar or light brown sugar
1/3 C plus 1 tsp dark brown sugar
2 eggs plus 1 egg yolk
3/4 C. plus 2 T. flour (cake flour usually best)
1 tsp vanilla extract
1 tsp cinnamon
3 allspice berries ground to make approx. 1/2 tsp ground allspice
3/4 C. walnuts
STICKY TOFFEE TOPPING
5 T. butter
1 C. cream
6 T. dark brown sugar
1/8 tsp fine sea salt or pink or gray salt
WHIPPED CREAM
1 C. heavy whipping cream
2 T. sugar
1 tsp. vanilla
Heat the oven to 350 and spray 8 round ramekins (3" diameter)
Put the figs together with boiling water (and soda)
Combine the 3 T butter, (soda), a pinch of salt, both sugars in a food processor and pulse til just combined. Add eggs, flour, spices,vanilla and walnuts and pulse again til barely combined. Add fig mixture and pulse til nearly smooth. Do not over combine or nuts will disappear.
Divide the mixture evenly between the 8 greased ramekins and bake for approximately 20 minutes until top of puddings is just barely set.
Meanwhile
make the sticky topping by melting 5 T. of butter over low heat and slowly adding the 1 C. of cream and the 6T of dark brown sugar. After the ingredients are combined at low heat (to prevent curdling or separation) turn the heat up to high until the mixture comes to a rolling boil for a couple of minutes and you can tell that it has thickened (soft crack stage)
When the sticky toffee (caramel) is done, make the whipped cream.
(Whipping cream will whip much faster if everything is well chilled, including the bowl etc. Chilling is necessary if you are using a wire whisk and hand whipping but not as important if you are using a mixer)
After the sticky puddings are done, allow them to cool slightly. They will sink. Don't panic that they come out looking slightly raised and then sink. That is what they are supposed to do. They are not muffins.You may make them well ahead of time. When ready to serve, invert the pudding into a larger ramekin (as shown above) cover will the sticky toffee topping and broil in the oven for a couple of minutes. Remove from the oven and serve with a dollop of whipped cream and a sprinkle of kosher salt.
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