Fig Duff Recipes
NEWFOUNDLAND FIGGY DUFF
This recipe was in a Newfoundland magazine called "Downhomer", I have not made it but I do like traditional recipes. Sounds delicious. In the instructions it says " pour into a pudding bag and cook with Jigg's dinner for one hour" It also gives an alternate method which I have put into the recipe since I don't know Jigg's or what he is having for dinner :-)
Provided by Bergy
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in water for a few minutes. Squeeze out the water.
- Combine the crumbs, raisins, sugar & spices, mix with a fork.
- Pour hot water over the soda.
- To the crumb mixture add molasses, melted butter & soda.
- Add flour & mix well.
- Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.
Nutrition Facts : Calories 817.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 1020.6, Carbohydrate 158.3, Fiber 5.9, Sugar 76.4, Protein 13.8
FIGS IN A BLANKET
Provided by Guy Fieri
Time 1h2m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl.
- Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares.
- Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well.
- Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature.
FIG DUFF
This is a simple steamed pudding or duff. It is best served with a good sweet hard sauce and warm, some prefer room temp or cool. All is good. Great comfort food.
Provided by MAEVEN6
Categories Desserts Custards and Pudding Recipes
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. Cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. Butter lumps should be no larger than peas. Mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. Cover, and let stand for 30 minutes.
- Preheat the oven to 250 degrees F (120 degrees C). Grease a large pudding mold. Give the batter another stir before transferring to the prepared pudding mold. Place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
- Steam for 4 hours in the preheated oven, or until the pudding is firm. Cool slightly before removing from the mold. Best served with a lemon hard sauce.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 75 g, Cholesterol 82.7 mg, Fat 14.6 g, Fiber 10.6 g, Protein 7.5 g, SaturatedFat 6.1 g, Sodium 340 mg, Sugar 53 g
FIG TOASTS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees or its highest possible setting. Toast the bread: lay the bread slices directly on the oven rack and toast in the heated oven until golden, 4 to 5 minutes. Place the toast on 4 warmed plates.
- Meanwhile, trim stems off the figs. Slice the figs in half and dip them in sugar, turning so they are well coated. Heat 1 tablespoon of the butter, add the almonds, and saute until golden brown, 2 to 3 minutes. Set them aside. Heat the remaining butter in a skillet until foaming. Add the figs, cut side down, and saute until done, turning once, 3 to 4 minutes.
- Set the figs on the toast and spoon over the pan juices. Top each toast with yogurt and a sprinkling of toasted almonds. Serve at once so the toast stays crisp.
FIGGY DUFF RECIPE
Provided by eileen-2
Number Of Ingredients 8
Steps:
- Combine dry ingredients,and add milk and egg.Place in a cloth bag and boil for 1 hour in a pot of water.
ROASTED DUCK WITH FIGS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Place a pan over high heat. Sear the ducks all around (about 2 minutes a duck). Place them in the roasting pan.
- Salt and pepper in the duck cavities and skin, brush with oil, and arrange the ducks breasts down. Roast for 15 minutes. Turn the ducks breast side up, and roast for 30 minutes more. Remove them from the oven, and pour off any fat.
- Scatter the onions, carrots, celery, garlic, rosemary and thyme around the ducks. Increase oven temperature to 500 degrees; then, return the ducks to the oven. Cook for 30 minutes more. Brush the duck breasts and legs with honey. Cook for 30 minutes, brushing on more honey from time to time.
- Remove the ducks from the oven, place on a platter and keep warm. Strain the vegetables, and place them in a saucepan. Add the Port, bring to a simmer and reduce by about one-quarter.
- Meanwhile, melt the butter in a skillet over medium-high heat, add figs and cook about 2 minutes. Add sauce from ducks, cover and simmer for 10 more minutes. Keep warm.
- To serve, carve the breasts and legs from the ducks. In the center of four large, warm plates, place a breast and a leg, reserving the rest of the duck for other uses. Add three figs on one side and the spinach timbale on the other. Pour the sauce evenly over the meat.
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