Fig and chocolate pudding with rosemary cream

Served while still hot, this pudding is delicious paired with the cool, evergreen flavours of the rosemary-infused cream.
Served while still hot, this pudding is delicious paired with the cool, evergreen flavours of the rosemary-infused cream. Photo: William Meppem

Inspired by the classic French clafoutis, this chocolate dessert is made by pouring a simple batter into a shallow baking dish dotted with fresh fruit. Textural contrast against the soft, custardy pudding comes from the crunch of the little seeds in the figs as well as the toasted hazelnuts and sugar coating. Get started on the rosemary cream early: simply steep the rosemary in the pouring cream the day before, then remove the sprigs just before serving.


For the rosemary cream

2 large rosemary sprigs

180ml pouring cream

For the pudding

20g butter, softened

30g roasted hazelnuts, finely chopped

100g castor sugar (plus extra 2 tbsp, for coating the dish and sprinkling over the pudding)

2 eggs, plus 1 egg yolk

250ml pure cream

125ml full-fat milk

80g plain flour

3 tbsp unsweetened cocoa powder

⅛ tsp salt

2 tsp cinnamon powder (divided between the pudding and for sprinkling on top)

1½ tsp vanilla essence

50g dark chocolate, roughly chopped (or use chocolate chips)

6-8 small ripe figs, cut in half


1. Prepare the rosemary cream the day before you intend to make the pudding. Roughly bash the rosemary sprigs with a rolling pin or similar, then add to the cream. Cover and refrigerate overnight.

2. To make the pudding, preheat oven to 210C (190C fan-forced). Smear the inside of an ovenproof baking dish (about 22cm wide) all over with the softened butter, then sprinkle over the chopped hazelnuts and one tablespoon sugar. Set aside.

3. Place the 100g sugar, eggs, yolk, cream, milk, flour, cocoa powder, salt, one teaspoon cinnamon and vanilla in a bowl and whisk for a couple of minutes until thick and smooth. Pour the batter into the prepared baking dish, then scatter the chopped chocolate (or chocolate chips) over the top. Arrange the figs, cut side up, all around the dish, then place in the preheated oven. Bake for 22 to 25 minutes, until just set. The edges will start to pull away from the dish and the centre will remain slightly gooey.

4. Combine the remaining one teaspoon cinnamon powder with the remaining one tablespoon sugar and sprinkle all over the top of the pudding when it comes out of the oven.

5. Serve immediately, scooping the hot pudding into serving bowls and passing around a jug of the rosemary-infused cream.

Find more of Helen Goh's recipes in the Good Food Favourite Recipes cookbook.

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