Instant Pot Figgy Pudding Recipes

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.

INSTANT POT FIGGY PUDDING

Steps:

• Place the dates, dried figs and 2 cups water in a medium saucepan and bring to boil over moderate heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 15 minutes, before adding to a blender and pureeing until smooth.
• Cream the butter and sugar in a large bowl, until fluffy, about 3 minutes. Add the eggs and beat until well combined. Fold in the flour and the pureed fig mixture. Stir in the chocolate chips. Pour the batter into a greased 6-qt glass heat-proof bowl with butter or baking spray.
• Insert a metal trivet into the Instant Pot and pour in the remaining 1 ½ cups water. Place the bowl with the batter into the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 40 minutes, allowing to natural release for 10 minutes before manually releasing any remaining pressure.
• Carefully open the lid and transfer the pudding bowl to a wire rack to cool. Remove the metal trivet and discard the water. Wipe the inner bowl dry and set to sauté. Once hot, add the brown sugar, cream and butter. Cook, stirring often, until the sauce has thickened, about 8 minutes. Turn the machine off and stir in the vanilla, bourbon (if using) and salt.
• Invert the figgy pudding bowl onto a platter and slice. Serve with the warm sauce and a dollop of cream.

FIGGY PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
• In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
• Slowly incorporate flour mixture. Beat until just blended.
• Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
• Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
• Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
• Serve with a hard sauce.

TINY TIM'S PLUM PUDDING

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

WARM FIG PUDDING

Steps:

• In a large saucepan set over medium-low heat, combine 1 cup figs, 1/2 cup water, and the brandy; cook 15 minutes. Puree in the bowl of a food processor; set aside.
• Place remaining 1/2 cup figs and the apricots in a small bowl. Cover with hot water, and let soak until fruit is plump. Drain thoroughly, and set aside.
• Butter a 5-cup pudding bowl and a circle of parchment paper several inches larger than bowl, and set both aside.
• In the bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Beat in fig puree. Sift together flour, baking powder, and salt, and add to butter-fig mixture alternately with milk.
• Spoon jam into bottom of pudding bowl. Arrange fruit on bottom and sides of bowl. Pour in batter. Cover bowl with parchment, and secure with a rubber band; cover with aluminum foil. Place a rack in a 10-quart stockpot; put bowl on rack. Pour boiling water into pot to reach halfway up sides of bowl. Cover pot; steam pudding for 2 hours and 20 minutes, or until a toothpick comes out clean. Remove bowl from pot, and let sit, uncovered, for 15 minutes before turning out the pudding onto a serving plate.