Fig Sponge Pudding Recipes

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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

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

FIG SPONGE PUDDING



Fig sponge pudding image

Sponge pudding gets taken up a level with the addition of delicious baked figs and thyme, resulting in a seriously comforting wintry dessert. Serve warm with cream, ice cream or Greek yogurt

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 6-8

Number Of Ingredients 12

250g butter , softened, plus extra for the dish
5 tbsp golden syrup
4 tbsp honey
8 fresh figs
4 large eggs
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
4 tbsp full-fat Greek yogurt
2-3 thyme sprigs (optional)
extra virgin olive oil or honey, for drizzling (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 22cm ovenproof dish, then pour in the golden syrup and honey. Trim the stalks from the figs, then cut a deep cross in the top, just so they open out a bit, but be careful not to cut all the way through. Sit the figs upright on top of the syrup and put them in the oven to bake for 15-20 mins until softened and starting to caramelise a little at the edges.
  • While the figs are cooking, make the sponge mixture. Put the eggs, sugar, flour, baking powder, vanilla and butter in a bowl and use an electric whisk to beat until smooth.
  • Remove the dish from the oven, scoop the figs out with a slotted spoon and set aside. Once the syrup mixture has cooled in the dish, take spoonfuls of the sponge batter and gently place them on top of the syrup. It's best to do this all the way around the edge first, then end in the middle - this helps keep the syrup mixture separate. Smooth the batter out very gently to cover any gaps and seal the syrup mixture in.
  • Bake for 35-40 mins or until the sponge springs back when pressed. Allow to cool for around 5 mins or until just warm, then seconds before serving, dot the surface with eight small dollops of the yogurt. Top each mound with a baked fig, then scatter over some thyme leaves and drizzle with extra virgin olive oil, if you like.

Nutrition Facts : Calories 733 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 75 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium

WARM FIG AND CHOCOLATE SPONGE CAKE



Warm Fig and Chocolate Sponge Cake image

This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use really ripe, in-season figs, as they make all the difference here. The figs release their juices with the caramel, rum and orange to create a sauce that is perfect to scoop over the sponge cake when serving. For a more concentrated flavor, roast your figs separately before adding them to the caramel. A spoonful of crème fraîche is all you need here, but you could serve this with some vanilla ice cream, if you're looking for a supertreat.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/2 cup/100 grams superfine (caster) sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest, plus 1 tablespoon juice (from 1 orange)
12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
2 eggs, whites and yolks separated
1/3 cup plus 2 tablespoons/100 milliliters heavy cream (double cream)
1/4 cup/35 grams all-purpose (plain) flour
2 tablespoons/15 grams cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
Crème fraîche, for serving

Steps:

  • Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
  • Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
  • Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
  • In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
  • Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

FIGGY PUDDING



Figgy Pudding image

I have always wondered what they were talking about in that Christmas carol. Well here it is; a recipe for Figgy Pudding. I always pictured a traditional pudding like we know it, but the English mean something different. It's actually more bread or cake-like. The taste may be a little strange to some, but to me it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can't serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.

Provided by Chef James Thomas

Categories     Dessert

Time 2h30m

Yield 1 Cake, 15 serving(s)

Number Of Ingredients 12

16 ounces dried figs
1 3/4 cups milk
1 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1/2 cup melted butter
1 1/2 cups breadcrumbs
1 tablespoon grated orange peel

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.

FRESH FIG CAKE



Fresh Fig Cake image

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
  • In a medium bowl, sift together flour, salt and baking powder. Set aside.
  • In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
  • Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
  • To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

BASIC SPONGE PUDDING



Basic Sponge Pudding image

This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.

Provided by Angela Sara

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

4 ounces butter or 4 ounces margarine
4 ounces caster sugar
2 eggs
6 ounces self-raising flour (or plain flour with 1 tsp of baking powder)
1 pinch salt
1 tablespoon milk

Steps:

  • Heat oven Gas 4/355F degrees.
  • Well butter 2 1/2 to 3 inch deep pie dish.
  • Cream together the butter or margarine and sugar.
  • Add eggs one at a time with a little flour until smooth.
  • Add remaining flour, baking powder (if used) and salt, beating well.
  • Add the milk, and beat again.
  • Pour mixture into dish and smooth the top.
  • Bake for 40 to 50 minutes until well risen and brown.
  • Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
  • Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
  • Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
  • Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
  • Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
  • flour, sieving it with the flour.
  • Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
  • Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.

WARM FIG PUDDING



Warm Fig Pudding image

Serve this rich, wintery dessert with fresh whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1 1/2 cups dried Calimyrna figs
1/4 cup brandy
1/2 cup dried apricots
8 tablespoons (1 stick) unsalted butter
1 cup packed dark-brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 cup milk
2 tablespoons apricot jam

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.

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