Valley Fig Growers

California Figgy-Fudgey Pudding Cake

Makes 9 servings


  • 1 cup all purpose flour  
  • 2/3 cup granulated sugar  
  • 3 tablespoons unsweetened cocoa powder  
  • 2 teaspoons baking powder  
  • 1⁄4 teaspoon salt  
  • 1⁄2 cup milk  
  • 1⁄4 cup butter, melted  
  • 1 1⁄2 teaspoon vanilla extract  
  • 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/3 cup semisweet chocolate morsels, optional  
  • 1⁄4 cup chopped, toasted pecans  
  • 3⁄4 cup packed light brown sugar  
  • 1⁄4 cup unsweetened cocoa powder  
  • 1 3⁄4 cup hottest tap water 


  1. Heat oven to 350° F. In ungreased 8 or 9-inch square pan, stir together flour, sugar, 3 TBS cocoa powder, baking powder and salt. With fork, blend in milk, butter and vanilla until smooth. Stir in figs, chocolate morsels and pecans. Sprinkle brown sugar and remaining 1⁄4 cup cocoa evenly over top. Pour hot water evenly over top. Do not stir. Bake for 35 to 40 minutes, until sauce forms on bottom and cake on top is set. Cool for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over each serving. Top with ice cream or whipped cream and fresh raspberries, if desired.

Photo: George Selland.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

Calories 317
% Calories from Fat 24%
Fat 8g
Cholesterol 15mg
Protein 3g
Carbohydrates 60g
Fiber 4g
Iron 2mg
Sodium 222mg
Calcium 130mg