Warm Sticky Figgy Pudding

Yields 24 cupcake size portions

Ingredients:
1 cup chopped dried pitted dates
1 cup chopped died figs
1 cup water
1 cup brandy
1 tsp baking soda
7 tbsp butter substitute (5 tbsp earth balance 2 tbsp coconut oil)
1 cup sugar
2 tbsp ground chia seeds, 6 tbsp water mix and let sit for 5-10 min
2 1/2 cups gluten free flour
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp cocoa powder
1 cup chocolate chips


Instructions:
Preheat the oven to 350 degrees F.

Add the dates, dried figs water and brandy to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, spices, cocoa the pureed date mixture and the chocolate chips.

Put the mixture into a muffin pan, filling halfway to 3/4 full. Put in the oven and bake for 20 to 25 minutes.

Remove the pan from the oven and let stand for 10 minutes. May be served in the paper/foil or unmolded onto a small serving plate.

If you want to create a hard sauce for it:
With paring knife cut a cross in the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream. Serve warm.