sojourner1

Joined: 17 Apr 2007 Location: Where meggi swim and 2 wheeled tractors go sput put chug alugg pug pug
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Posted: Thu Dec 13, 2007 4:24 am Post subject: Figgy Pudding recipe: An old English favorite of Christmas |
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Can we get figs, buttermilk, pecans and powdered sugar? Could I substitute apples for the figs? You set a small round pan of this in a dutch oven type of pan with a little boiling water which is essentially a form of baking, albeit, without an oven. This looks rather yummy.
Figgy Pudding
1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, stems removed
1/4 cup brandy
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/2 cup packed brown sugar
1 large egg
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon each: salt and ground cinnamon
1/16 teaspoon each: ground cloves and ground ginger
1/2 cup chopped, toasted pecans
1/4 cup raisins
Hard sauce recipe follows
In small saucepan combine figs, brandy and 1/4 cup water. Cover, bring to a boil over high heat then reduce heat and simmer 5 minutes. Cool to lukewarm. Drain figs, discarding liquid. Reserve 1/3 cup figs. Puree remaining figs with buttermilk in food processor. In bowl of electric mixer, beat butter and sugar on medium speed until light and creamy. On low speed, beat in egg. Mix flour, baking soda, salt, cinnamon, cloves and ginger. Beat in flour mixture alternating with buttermilk mixture. Stir in reserved figs, pecans and raisins. Spoon into buttered 4-cup ovenproof bowl or baking dish. Cover tightly with foil. To steam, place rack in bottom of large stockpot. Add boiling water to depth of 1 inch. Cover pot and bring to a boil over high heat. Reduce heat and boil gently for 65 to 75 minutes (replenish boiling water if needed) or until wooden pick inserted in center comes out clean. Let sit for 5 minutes. Invert onto serving plate. Serve with hard sauce. Makes 8 servings.
Hard Sauce: Beat 1/4 cup room temperature butter with electric mixer until light and creamy. Gradually beat in 3/4 cup sifted powdered sugar. Beat in 4 teaspoons brandy. Cover and chill. Makes about 1/2 cup. |
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