What you need
½ cup brown sugar
¼ cup CADBURY Bournville Cocoa
2 tablespoons cornflour
½ teaspoon cinnamon
1 1/3 cups milk
250ml PHILADELPHIA Cream For Desserts
½ teaspoon vanilla
¼ teaspoon almond essence
20g butter, chopped
1/3 cup pomegranate molasses
75g CADBURY Baking Dark Chocolate, grated
4 figs, halved
1. COMBINE the sugar, cocoa, cornflour and cinnamon in a saucepan and whisk to combine. Whisk in the milk and PHILLY. Bring to the boil and cook for 1 minute, whisking continuously .Remove from heat and whisk in vanilla, almond essence and butter. Pour into serving glasses and chill for at least 2 hours.
2. GENTLY heat pomegranate in a saucepan to loosen .Remove from heat, add chocolate and salt and stir to combine. Keep warm.
3. DREDGE (heavily dust) the cut sides of the figs with icing sugar then place them cut side down in a hot non-stick frypan and cook for 2-3 minutes or until golden.
4. SPOON the glaze over puddings, top with figs and serve immediately.
TIP: if the glaze becomes a little thick, you can thin with a little hot water.
Here is an easy, creamy chilled chocolate pudding to make. The figs are delicious to use for serving, if they are not in season then bananas or strawberries are a delicious alternative.