First, bake the figgy puddings. Add the dates, prunes, dried figs, water, and red wine to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. The mixture will fizz and expand. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed dried fruit mixture and the chocolate.

Put the mixture into 8 buttered, ½ -cup individual ramekins, filling halfway or slightly under. Bake in the preheated oven for 20 to 25 minutes.

Prepare the caramel sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes.

Figgy Puddings can be served in the ramekin or unmolded onto a small serving plate like in the images.

Right before serving, use a paring knife to cut a X in the top of the puddings for the sauce.

Pour the sauce into the X in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Serve warm with fresh figs and heavily whipped cream.