Piggy Pudding Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
• Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
• In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
• Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.

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.

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.

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.

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.

Steps:

• Preheat oven to 450º.
• Cook sausages in a skillet until done, piercing with a fork to let out some of the fat.
• While the sausages are cooking mix the cornbread batter with the egg and 1/3 Cup milk; set aside.
• When sausages are done, arrange them in a 9-inch square baking dish.
• Layer sliced apples on top of sausages.
• Pour cornbread batter over everything.
• Bake for approximately 30 min or until the cornbread is done.
• Serve with warm maple syrup.

Steps:

• FIRST LAYER: Mix butter, sugar, and graham cracker crumbs together. Press into 9x13" pan. Bake at 350 for 15-20 minutes or until golden. Let cool completely.
• SECOND LAYER: Cream the confectioners' sugar with the cream cheese until smooth. Fold in the 8 oz. Cool Whip. Spread mixture over cooled graham crust.
• THIRD LAYER: Mix both pudding mixes with the milk until thick and smooth. Spread over previous layer.
• FOURTH LAYER: Top with remaining 8 oz. Cool Whip and sprinkle chocolate shavings on top. Refrigerate for 1 hour or freeze. If frozen, remove from freezer to thaw prior to serving.

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder, sugar and spices. Beat eggs in large bowl with mixer 1 min. or until blended. Add milk, butter, dried fruits, bread crumbs, orange zest and 1/2 cup sour cream; mix well. Gradually add dry ingredients, mixing after each addition just until blended.
• Pour into greased 12-cup fluted tube pan. Place tube pan in roasting pan before placing in oven. Add enough hot water to depth 2 inches up side of tube pan. Spray sheet of foil with cooking spray; place, sprayed side down, over tube pan.
• Bake 2 hours or until toothpick inserted near center comes out clean. Transfer tube pan from roasting pan to wire rack; cool pudding 10 min. Meanwhile, gently stir brandy and remaining sour cream into COOL WHIP.
• Invert pudding onto cake plate; gently remove pan. Serve slices of warm pudding topped with COOL WHIP mixture.