Sweet Figgy Pudding Recipes

FIGGY PUDDING RECIPE

Steps:

• In small saucepan combine figs, brandy and 1/4 cup water. Cover, bring to a boil over high heat then reduce heat and simmer 5 minutes. Cool to lukewarm. Drain figs, discarding liquid. Reserve 1/3 cup figs.
• Puree remaining figs with buttermilk in food processor. In bowl of electric mixer, beat butter and sugar on medium speed until light and creamy. On low speed, beat in egg.
• Mix flour, baking soda, salt, cinnamon, cloves and ginger. Beat in flour mixture alternating with buttermilk mixture. Stir in reserved figs, pecans and raisins. Spoon into buttered 4-cup ovenproof bowl or baking dish. Cover tightly with foil.
• To steam, place rack in bottom of large stockpot. Add boiling water to depth of 1 inch. Cover pot and bring to a boil over high heat. Reduce heat and boil gently for 65 to 75 minutes (replenish boiling water if needed) or until wooden pick inserted in center comes out clean. Let sit for 5 minutes. Invert onto serving plate. Serve with hard sauce.
• Beat butter with electric mixer until light and creamy. Gradually beat in sifted confectioner's sugar. Beat in brandy. Cover and chill. (Makes about 1/2 cup)

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.

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

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

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.

FIGGY PUDDING

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.

SWEET FIGGY PUDDING

Steps:

• Grease the inside bowl of a double-boiler.
• Mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover.
• Fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. Place bowl in the simmering water and cover. Steam until pudding is cooked through, adding water as needed, 3 hours. Cool slightly with cover ajar before serving warm.