FIGGY PUDDING
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
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.
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.
Nutrition Facts : Calories 327 kcal, Carbohydrate 50 g, Cholesterol 53 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, Sodium 433 mg, Sugar 28 g, Fat 12 g, ServingSize 12 servings, UnsaturatedFat 0 g
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
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan.
- Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour.
- In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth.
- In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band.
- Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
- Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve.
FIGGY PUDDING
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
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
FIGGY PUDDING
This sweet fig and aniseed pudding is like a clafoutis. The custard bakes to a flan-like consistency and is heavenly served still slightly warm from the oven.
Yield makes 1 (8-inch) pudding
Number Of Ingredients 10
Steps:
- Heat the oven to 400°F. Butter an 8-inch deep-dish pie pan and sprinkle with sugar. Place the figs in the dish cut side up.
- Whip the egg whites to stiff peaks. In a large bowl, whisk together the sugar, salt, half-and-half, flour, egg yolks, and brandy. Fold the mixture into the egg whites and pour the batter into the prepared dish. Sprinkle the top with a little sugar and the aniseed.
- Bake for 20 minutes, then reduce the oven temperature to 350°F., and bake for 10 minutes or until puffy and golden. Dust with confectioners' sugar and serve at once.
FIGGY CHRISTMAS PUDDING
A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day
Provided by Sarah Cook
Categories Dessert
Time 4h
Yield Makes a 500ml, 1-litre and 2-litre pudding
Number Of Ingredients 10
Steps:
- Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
- Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
- Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don't touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.
Nutrition Facts : Calories 1262 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 228 grams carbohydrates, Sugar 184 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.57 milligram of sodium
WARM FIG PUDDING
Serve this rich, wintery dessert with fresh whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
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.
FIGGY PUDDING BALLS
This reminds me of figgy pudding. It can be made year round! These will be sticky! They may need to be rolled in confectioners' sugar again before presentation because the moisture of the cookies absorbs it!
Provided by sueb
Categories Desserts Cookies No-Bake Cookie Recipes
Time 20m
Yield 18
Number Of Ingredients 7
Steps:
- Crumble fig bars into a bowl. Stir walnuts, orange juice concentrate, cinnamon, allspice, and cloves with the fig bars until well incorporated. Shape mixture into balls and roll in confectioners' sugar to coat.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.7 g, Fat 6.4 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 87.3 mg, Sugar 16.4 g
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
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