prep: 10mins
cook: 30mins
makes: 6


  • 125g dark chocolate, chopped
  • 90g butter, chopped
  • 1/2 cup almond meal
  • 3 extra large egg whites
  • 1/4 tsp ground cinnamon
  • 2 Tbsp plain flour, sifted
  • 1/2 tsp baking powder
  • 1/3 cup caster sugar
  • 6 soft & juicy dried figs, finely chopped (or prunes can be substituted)
  • 2 Tbsp coffee flavoured liqueur or hot espresso coffee
  • to serve
  • Bulla Dollop Cream
  • Bulla Creamy Classics Ice Cream Chocolate Chip
  • 1/2 cup toasted walnuts

Chocolate and Fig Puddings


  1. Preheat oven to 170⁰C (150⁰C fan forced).
  2. Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
  3. In a medium bowl place ground almond, egg whites, cinnamon, flour, baking powder, sugar figs and liqueur, stir to combine. Pour chocolate mixture into almond mixture and whisk to fully combine.
  4. Spoon chocolate batter evenly between 6 x 1/2 cup capacity well-greased dariole moulds. Place on oven tray and cook for 25 -30 minutes or until springy to the touch.
  5. Allow to sit in moulds for 5 minutes before carefully removing.
  6. Serve warm or at room temperature with a dollop of Bulla Dollop Thick Cream and/or scoops of Bulla Creamy Classics Choc Chip Ice Cream with a sprinkle of walnuts.