Preheat your oven to 350°F (175°C) and prepare 12 canelé molds by spraying them generously with baking spray.

In a medium saucepan, combine the chopped dried figs, water, and pitted dates, along with brandy and vanilla extract.

Bring this mixture to a boil over medium heat, stirring occasionally.

Cover the saucepan and remove it from heat, allowing the fruits to soak and soften for about 10 minutes.

While the fruit mixture soaks, grab a mixing bowl and beat the softened unsalted butter with granulated sugar and light brown sugar until creamy and fluffy.

Add the large egg, orange zest, and molasses to the creamy butter mixture, blending thoroughly until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

Gradually add the dry ingredients to the wet mixture, alternating with the soaked fruit mixture.

Carefully fold in the mini semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Spoon the batter into the prepared canelé molds, filling each mold about ¾ full.

Bake in the preheated oven for 25-30 minutes, or until the tops turn a deep golden color.

While your Figgy Pudding bakes, combine heavy cream, brown sugar, and unsalted butter in a saucepan over low heat.

Stirring frequently, let the mixture simmer until it thickens slightly, about 10 minutes.

Once the Figgy Pudding is baked, remove it from the oven and let it cool for a few minutes before transferring to a serving plate.

Drizzle generously with the warm sticky toffee sauce and serve it alongside a scoop of vanilla ice cream or whipped cream.