Warm Sticky Figgy Pudding Recipes

WARM STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

WARM FIG PUDDING

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.