Sticky Toffee & Chocolate Fig Pudding Cake



10.05.11

My little man turns a year older tomorrow. My baby will no longer be…a baby. I know I say that each year, but truly, at this time tomorrow, he will cross that invisible threshold, turning from five to six. He is now in the league of bigger boys, and I must stop thinking of him as a marginal toddler.

But he’ll always be my baby.

He’ll always be my deep thinker, my thoughtful one. The one who can melt my heart with one sentence. The one who said the other day, “Mama, when I see that picture of your mom on your iPhone, I think she’s really pretty.” How I wish my mom were alive to meet my charmer. Her heart would have melted too.

My little guy has been my sidekick in the kitchen, always observing, always tasting. He can find the cilantro in the produce section, and is the first to try the newest concoctions. He also asked that I put olives on his birthday cake — clearly, he has some maturing to do in the food department. (Or does he? Maybe he’s on to something.) But he was also the first to sneak a taste of this Sticky Toffee & Chocolate Fig Pudding Cake, and I was happy to see his eyes light up. Mmm! He quickly tried to sneak some more.

I’m not surprised. I knew he would adore this decadent dessert – one of his favorite treats are fig cereal bars, particularly of the Trader Joe’s variety. Figgy sweetness has duped him into believing those bars are filled with chocolate. So when I had a strong craving for a classic Sticky Toffee Pudding, which is traditionally made with dates, I decided to create one with some gorgeous fresh figs. These late season jewels are particularly wonderful, and a nice surprise in October.

Of course, I can no longer call this a proper Sticky Toffee Pudding, my English friends would never approve. But the fig comes through beautifully, distinct but not overbearing. One spoonful into this dense chocolate fig cake drenched in a warm toffee sauce, and your heart will melt, too.