Tuesday, December 21, 2010
An old recipe for an old English dessert
FIGGY PUDDING Serves 8 Prep Time: 30 min. Cook Time: 60-75 min.
3/4 c. dried figs
1/4 c. orange liqueur (such as Cointreau, triple sec, or Grand Marnier)
1/2 c. butter, softened
1/2 c. packed brown sugar
1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. allspice
1/8 tsp. ground black pepper
1/2 c. fine dry bread crumbs
2 eggs, slightly beaten
1/2 c. milk
1/4 c. chopped dates
1/4 c. raisins
1/4 c. coarsely chopped almonds
1/4 c. walnut pieces
1. Soak figs in orange liqueur at least 1 hour. In a bowl, beat together butter and brown sugar just until combined. Add flour, baking soda, salt, allspice, and pepper; beat on medium speed until bombined. Stir in undrained figs, bread crumbs, eggs, milk, dates, raisins, almonds, and walnuts until combined.
2. Butter or coat with cooking spray a 1-quart heatproof pudding mold, bowl, or casserole. Spoon batter into pudding mold and cover the top with a double layer of aluminum foil. Press foil firmly around edges of mold to seal. Place pudding mold on a rack in a deep kettle. Add boiling water to a depth of about 1 inch. Cover the kettle. Bring to a gentle boil and steam for 60 to 75 minutes or until a long wooden pick or skewer inserted in center comes out clean. Add more boiling water to the kettle, as needed.
3. Remove mold from kettle. Cool pudding for 10 minutes, remove pudding from mold. Serve immediately with Hard Sauce. (To store, cool 30-40 min, wrap tightly in plastic wrap and store up to 2 days. To reheat, return to same bowl or mold and steam until warm.
To make Hard Sauce: In a small mixing bowl beat together powdered sigar, butter, and brandy (or vanilla) with mixer on medium speed for 2 to 3 minutes or until light and fluffy. Cover and chill to harden - about 30 minutes.. Makes 1 cup.
1 recipe Hard Sauce:
2 c. sifted powdered sugar
1/2 c. softened butter
1/4 c. brandy (or 1 tsp. vanilla)
Posted by Connie Hullander at 8:47 PM