Steamed Figgy Duff Or Pudding Recipes

Steps:

• Place the dates, dried figs and 2 cups water in a medium saucepan and bring to boil over moderate heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 15 minutes, before adding to a blender and pureeing until smooth.
• Cream the butter and sugar in a large bowl, until fluffy, about 3 minutes. Add the eggs and beat until well combined. Fold in the flour and the pureed fig mixture. Stir in the chocolate chips. Pour the batter into a greased 6-qt glass heat-proof bowl with butter or baking spray.
• Insert a metal trivet into the Instant Pot and pour in the remaining 1 ½ cups water. Place the bowl with the batter into the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 40 minutes, allowing to natural release for 10 minutes before manually releasing any remaining pressure.
• Carefully open the lid and transfer the pudding bowl to a wire rack to cool. Remove the metal trivet and discard the water. Wipe the inner bowl dry and set to sauté. Once hot, add the brown sugar, cream and butter. Cook, stirring often, until the sauce has thickened, about 8 minutes. Turn the machine off and stir in the vanilla, bourbon (if using) and salt.
• Invert the figgy pudding bowl onto a platter and slice. Serve with the warm sauce and a dollop of cream.

Steps:

• In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
• Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
• Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
• Cover and let this stand for 30 minutes.
• Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
• Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
• Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
• Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.

Steps:

• Soak the bread crumbs in water for a few minutes. Squeeze out the water.
• Combine the crumbs, raisins, sugar & spices, mix with a fork.
• Pour hot water over the soda.
• To the crumb mixture add molasses, melted butter & soda.
• Add flour & mix well.
• Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.