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    Chocolate Fudge and Figpots

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    Chocolate Fudge and Figpots

    Provided the puddings are stored, covered, in a fridge, they can be made up to 2 days ahead. Their flavour actually improves with keeping. The caramel chocolate 'icing' cannot be made too far in advance, so make it on the day.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • ½ x 100g pack Waitrose Roasted Chopped Hazelnuts
    • 4 Waitrose Ready to Eat Dried Figs, chopped
    • 3 tbsp brandy
    • 40g Waitrose Continental Plain Chocolate, broken into pieces
    • 40g unsalted butter, softened
    • 2 tbsp caster sugar
    • 1 medium egg
    • For the 'icing':
    • 25g Waitrose Continental Plain Chocolate, broken into pieces
    • 3 tbsp caster sugar
    • 3 tbsp double cream
    • Icing sugar, for dusting


    1. Preheat the oven to 180°C, gas mark 4. Generously butter 2 ovenproof coffee cups or 2 x 100ml ramekins and place on a baking sheet. Blend the hazelnuts in a food processor until most are ground and some remain coarsely chopped.
    2. Simmer the figs and brandy in a small, uncovered saucepan over a moderate heat until the brandy has evaporated (this will only take 2-3 minutes). Remove from the heat, add the hazelnuts and mix well, so that they soak up any liquid.
    3. Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering, not boiling, water. Remove from the heat and leave to cool slightly.
    4. Beat the butter and sugar together until light and fluffy, then beat in the egg thoroughly. It does not matter if the mixture curdles slightly. Stir in the fig and nut mixture and the melted chocolate.
    5. Fill the coffee cups or ramekins three-quarters full, and bake in the oven for 20-25 minutes, or until the mixture has risen to the top of the cups or ramekins and a skewer inserted into the middle comes out clean. Leave to cool. The mixture will sink, leaving a little room for the icing.
    6. To make the icing, dissolve the sugar in 1 tablespoon of cold water over a very low heat. When the sugar has dissolved, increase the heat and continue cooking until it is a golden caramel-brown colour. Remove from the heat and stir in the cream (it will splutter a bit, so take care). If necessary, place the pan back over a low heat to dissolve the caramel again, but remove it before adding the chocolate. Add the chocolate and stir until smooth. Cool slightly and spread evenly over the top of the fig, nut and chocolate mixture.
    7. Serve the puddings at room temperature in the cup or ramekin, placed on a saucer. Dust with icing sugar just before serving and add a dollop of Greek yogurt or cream.

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