CHOCOLATE, FIG & DATE PUDDING

1. Grease a round fluted baking tin, 220mm in diameter, line the base with baking paper, then set aside until required.
2. Heat the oven to 160°C, fan forced.
3. Place the halved dates into a bowl, sprinkle with the bicarbonate soda, and pour the boiling water on top. Allow to stand for 10 minutes.
4. Use a stick blender to roughly chop the mixture.
5. Add the figs to the date mixture and set aside until required.
6. In the bowl of a stand mixer fitted with a whisk attachment, whip the brown sugar, olive oil, vanilla, and softened butter until smooth.
7. Add the eggs and mix to incorporate.
8. Add the fig and date mixture and mix to combine.
9. Sieve the flour and baking powder, then add it to the egg mixture and whisk on medium speed for 1 minute.
10. Mix in the chocolate and salt, then transfer into the prepared baking tin.
11. Bake in the preheated oven for approximately 20 minutes, or until cooked through.

Note:    While the pudding is baking, prepare the chocolate sauce.

CHOCOLATE SAUCE

1. Place the brown sugar, thickened cream, vanilla, butter, olive oil, chocolate, and salt in a saucepan and heat over an induction cooktop on setting 4 until the sauce just comes to the boil.
2. Keep very warm until ready to pour over the pudding.
3. Once removed from the oven, use a skewer to poke holes all over the pudding.
4. Pour approximately one third of the chocolate sauce over the pudding and allow it to absorb in.
5. Serve warm with dollop cream and more chocolate sauce.

Note:    Prior to pouring the sauce over, the pudding can be stored at room temperature for up to 2 days.