Valley Fig Growers

Healthy
Fiber Rich

California Figgy-Fudgey Pudding Cake

Makes 9 servings

Ingredients

1 cup all purpose flour  

2/3 cup granulated sugar  

3 tablespoons unsweetened cocoa powder  

2 teaspoons baking powder  

1⁄4 teaspoon salt  

1⁄2 cup milk  

1⁄4 cup butter, melted  

1 1⁄2 teaspoon vanilla extract  

1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/3 cup semisweet chocolate morsels, optional  

1⁄4 cup chopped, toasted pecans  

3⁄4 cup packed light brown sugar  

1⁄4 cup unsweetened cocoa powder  

1 3⁄4 cup hottest tap water  

 

Directions

  1. Heat oven to 350° F. In ungreased 8 or 9-inch square pan, stir together flour, sugar, 3 TBS cocoa powder, baking powder and salt. With fork, blend in milk, butter and vanilla until smooth. Stir in figs, chocolate morsels and pecans. Sprinkle brown sugar and remaining 1⁄4 cup cocoa evenly over top. Pour hot water evenly over top. Do not stir. Bake for 35 to 40 minutes, until sauce forms on bottom and cake on top is set. Cool for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over each serving. Top with ice cream or whipped cream and fresh raspberries, if desired.
 

Photo: George Selland.

Nutrition Information

amount per serving

  • Calories 317
  • % Calories from Fat 24%
  • Fat 8
  • Cholesterol 15
  • Protein 3
  • Carbohydrates 60
  • Fiber 4
  • Iron 2
  • Sodium 222
  • Calcium 130
  • Potassium 291