Steaming Fig Pudding Recipes

FIGGY PUDDING

Figgy Pudding image

Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Provided by meghanmacrae

Categories World Cuisine Recipes European UK and Ireland English

Time 2h35m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 75.3 g, Cholesterol 75.2 mg, Fat 16.1 g, Fiber 8.2 g, Protein 10.4 g, SaturatedFat 7.2 g, Sodium 610.1 mg, Sugar 45.3 g

STEAMING FIG PUDDING

Steaming Fig Pudding image

This recipe is a knock on effect of making my fig brandy ( http://www.food.com/recipe/fig-brandy-493487 ) as it leaves some lovely brandy soaked figs. What came from weeks of thinking while the figs soaked was a great idea for a steamed pudding.

Provided by AskCy

Categories Dessert

Time 1h15m

Yield 1 portion each, 8 serving(s)

Number Of Ingredients 6

Ingredients

400 g self raising flour
200 g suet (vegetable)
100 g dark brown sugar
100 ml cold water
500 g dried figs (in Brandy for about 28 days)
25 g butter (for greasing ramakins)

Steps:

Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ) you might want to leave yours for a few days in just orange juice or a drink of your choice.
Use the mixer to stir the flour, suet and sugar together.
Use the blender to make a purée from the figs.
Mix the flour and fig purée together.
Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are).
Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
Fill each ramekin but leave a little space at the top as they will rise up.
cover with foil and steam for 45 minutes in a double boiler type pan.
Serve with custard, cream or icecream.
(note - if you have used brandy soaked ones, don't give them to the children and don't drive !).

Nutrition Facts : Calories 627.7, Fat 27.1, SaturatedFat 14.9, Cholesterol 23.7, Sodium 33.7, Carbohydrate 89.8, Fiber 6.3, Sugar 34.7, Protein 8.4

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