Little Fig and Date Pudding

1/2 cup Angas Park Pitted Dates

1 cup Angas Park Soft & Juicy Figs, finely chopped

150g butter, softened

1/2 cup firmly packed brown sugar

2 eggs

2 tablespoons lemon juice

1 1/2 teaspoons bicarbonate of soda

1/2 cup sour cream

1 cup plain flour

ice-cream or thickened cream, to serve

1 cup fig conserve

1 tablespoon dark rum or orange juice

6 Angas Park Soft & Juicy Figs, halved

Combine fig conserve and 2 tablespoons water in medium saucepan. Stir over low heat until warm, then push through a fine strainer. Stir in rum and halved figs. Set aside

Preheat oven to 160ºC. Grease 6 (one-cup capacity) ovenproof bowls with non-stick cooking spray.
Place dates in a small heatproof bowl and cover with boiling water. Allow to stand 10 minutes, then drain and chop finely.
Beat butter and sugar with electric mixer until pale and creamy. Beat in eggs, one at a time (do not be concerned if mixture appears to curdle).
Combine chopped figs, dates and lemon juice in a medium bowl. Stir in soda, then beat into creamed mixture. Stir in sour cream, then fold in sifted flour. Divide batter between prepared bowls. Bake 30 minutes or until cooked. A skewer inserted into centre of a pudding should remove clean. Let stand 5 minutes.
Run a knife around the inner edge of each pudding and unmould onto serving plates. Heat topping and spoon over puddings. Serve with ice-cream or thickened cream.