This is a dish that needs lots of rich cream or custard, an autumn treat.
- 100g dried figs, roughly chopped
- 4 tablespoons maple syrup
- 100g plain chocolate, broken into pieces
- 100g unsalted butter
- 100g muscovado sugar
- 3 eggs, lightly beaten
- 85g self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 85g breadcrumbs
Grease six dariole moulds or ramekins (you can also use teacups). Combine the figs with the maple syrup and spoon a little into each mould. Place the chocolate in a bowl over a pan of gently simmering water and melt.
Cream the butter and sugar together until light. Gradually beat in the eggs. Sift the selfraising flour, baking powder and cocoa powder and fold into the mixture. Stir in the melted chocolate and the breadcrumbs. Spoon into the moulds until about two-thirds full.
Cover with foil and place in a bain marie in a medium oven, 180ºC/gas mark4, for 35-45 minutes, or until cooked. Turn out and serve with cream or custard