Figgy Pudding With Fresh Figs Recipes

FIGGY PUDDING RECIPE

Steps:

• In small saucepan combine figs, brandy and 1/4 cup water. Cover, bring to a boil over high heat then reduce heat and simmer 5 minutes. Cool to lukewarm. Drain figs, discarding liquid. Reserve 1/3 cup figs.
• Puree remaining figs with buttermilk in food processor. In bowl of electric mixer, beat butter and sugar on medium speed until light and creamy. On low speed, beat in egg.
• Mix flour, baking soda, salt, cinnamon, cloves and ginger. Beat in flour mixture alternating with buttermilk mixture. Stir in reserved figs, pecans and raisins. Spoon into buttered 4-cup ovenproof bowl or baking dish. Cover tightly with foil.
• To steam, place rack in bottom of large stockpot. Add boiling water to depth of 1 inch. Cover pot and bring to a boil over high heat. Reduce heat and boil gently for 65 to 75 minutes (replenish boiling water if needed) or until wooden pick inserted in center comes out clean. Let sit for 5 minutes. Invert onto serving plate. Serve with hard sauce.
• Beat butter with electric mixer until light and creamy. Gradually beat in sifted confectioner's sugar. Beat in brandy. Cover and chill. (Makes about 1/2 cup)

FIGGY PUDDING

Steps:

• Gather the ingredients.
• In an electric mixer , cream the 1/2 cup of butter until it is fluffy.
• Add the 2 eggs and 1 cup of molasses and beat again.
• Add the 2 cups of figs, 1/2 teaspoon of lemon peel, 1 cup of buttermilk, and 1/2 cup of walnuts. Blend for 1 minute.
• Add the 2 1/2 cups of flour, 1/2 teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Blend until everything is incorporated completely.
• Grease and flour an 8 x 4-inch soufflé dish and pour in the batter.
• Bake it in a 325 F oven for 1 hour. You will know it is done when a toothpick inserted in the center comes out clean.
• Spoon the pudding out onto plates or cut it into wedges. Garnish with whipped cream.

WARM STICKY FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. 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 date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the 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. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

FIGGY PUDDING

Steps:

• For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
• Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
• Whisk the eggs together with the milk and sugar in a medium bowl.
• Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
• Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
• Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
• For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm.
• Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.

FIGGY PUDDING

Steps:

• Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
• Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
• Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

STICKY FIG PUDDING WITH CANDIED FRESH FIGS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
• In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside.
• In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
• Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
• For the toffee sauce: In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.
• For the candied figs: In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
• Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
• Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.