Chocolate Fig Pudding

Chocolate Fig Pudding


  • 1/3 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup semi-sweet chocolate chunks
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup dried figs, diced
  • 1 1/4 cups whipping cream, whipped


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

Yield: 6 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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