Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either. For a version using alternative sweeteners, see the baker's tips below.
Preheat the oven to 350°F. Butter six 3/4-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside.
To make the cake: Beat the 4 tablespoons (57g) butter, brown sugar, salt, and baking powder until fluffy.
Beat in the egg, then the molasses and vanilla, then the flour.
Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.
Scoop into the prepared baking cups, placing a scant half cup batter in each. Place the molds on a baking sheet.
Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.
To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.
Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.
Unmold the cakes and serve with the sauce.
To use our caramel block for the sauce, combine 1 cup (280g) caramel with 1/4 cup (57g) heavy cream in a microwave-safe bowl. Heat for 90 seconds at half power and stir until the sauce is smooth. Pour over the cakes before serving.
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