FIGGY PUDDING
Here's an early holiday present: A festive dessert loaded with dried fruit and brandy that can easily be made up to a week in advance because its flavors just keep improving.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
- Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
- Whisk the eggs together with the milk and sugar in a medium bowl.
- Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
- Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
- Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
- For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.
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
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
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.
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.
FIGGIE PUDDING
Now bring us some Figgie pudding. Now bring us some Figgie pudding. Now bring us some Figgie pudding, and bring it out here. We won't go until we get some. We won't go until we get some. We won't go until we get some, so bring it out here. We all like our Figgie pudding. We all like our Figgie pudding. We all like our Figgie pudding, with all its good cheer. An old Welsh steamed carrot pudding. I know nothing about this recipe but I just HAD to post it. If you decide to try the celebrated and historic figgie pudding your on your own and may God Bless. I wish the person who wrote this would have given their name. I'm not even going to guess at the number of servings or prep time!! The 1 1/2 hrs is min steaming time.
Provided by Annacia
Categories Dessert
Time 1h30m
Yield 3 puddings
Number Of Ingredients 22
Steps:
- Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin.
- cans, such as the kind used for tomato purée.
- Do NOT use the plastic-lined variety(Alternatively, grease one large steaming mold, with a hole in the center. Or improvise).
- Add the potatoes and mix well.
- Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.
- Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients.
- mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix.
- Add the walnuts and the raisins.
- Mix them inches Go ahead. You're strong enough. Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam).
- Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now.
- Make the sauce by combining all of the sauce ingredients in a small saucepan and heating.
- until it bubbles and all ingredients are dissolved.
- To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
- Serving Information: makes about 5 pounds.
- DRY INGREDIENTS.
- This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let.
- it dry out.
- Some add rum to this sauce. Suit yourself. I like it both ways.
- Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming hot.
- Then, don't eat for two days to make up for the calories.
Nutrition Facts : Calories 2977.4, Fat 150.9, SaturatedFat 33.1, Cholesterol 80.7, Sodium 2684.7, Carbohydrate 395, Fiber 18.2, Sugar 240, Protein 33.6
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
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From daringgourmet.com
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- Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
- The next day, place the breadcrumbs, flour, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down
- When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog
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