Ingredients with Measurements:
- 1 cup chopped dried figs
- 1/2 cup raisins
- 1/2 cup chopped dates
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup brandy or rum
- Whipped cream or vanilla ice cream, for serving
Special equipment needed:
- 1.5-quart pudding mold or heatproof bowl with lid
- Large pot or Dutch oven with lid for steaming
Step-by-step instructions:
1. In a large bowl, combine the chopped figs, raisins, and dates. Add the brandy or rum and stir to combine. Cover and let soak overnight or for at least 8 hours.
2. In a separate bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Fold in the soaked fruit mixture until evenly distributed.
6. Grease the pudding mold or heatproof bowl with butter. Pour the pudding mixture into the mold, filling it about 3/4 full. Cover with a lid or tightly sealed foil.
7. Place the mold in a large pot or Dutch oven with a lid. Add enough water to come halfway up the sides of the mold. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 2-3 hours, or until the pudding is firm and a toothpick inserted into the center comes out clean.
8. Remove the mold from the pot and let cool for 10 minutes. Unmold the pudding onto a serving plate.
9. Serve warm with whipped cream or vanilla ice cream.
Time:
Preparation time: 20 minutes (plus overnight soaking time)
Cooking time: 2-3 hours
5. Temperature:
Water temperature for steaming: simmering/low heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories per serving: 380
Total fat: 17g
Saturated fat: 10g
Cholesterol: 100mg
Sodium: 130mg
Total carbohydrates: 49g
Dietary fiber: 3g
Sugars: 38g
Protein: 4g
Substitutions for ingredients:
- Dried apricots, prunes, or cranberries can be substituted for the dried figs, raisins, or dates.
- Brandy or rum can be substituted with orange juice or apple cider for a non-alcoholic version.
Variations:
- Add chopped nuts such as walnuts, pecans, or almonds to the fruit mixture.
- Add 1/2 cup of grated carrots or apples to the batter for added moisture and flavor.
- Replace the spices with 1 teaspoon of pumpkin pie spice for a different flavor profile.
Tips and tricks:
- Make sure to grease the pudding mold or heatproof bowl well to prevent sticking.
- To prevent the pudding from getting waterlogged, make sure the water level in the pot does not go above the halfway mark of the mold.
- If the pudding is not firm after 2-3 hours of steaming, continue to steam for another 30 minutes to an hour until it is fully cooked.
Storage instructions:
- Leftover pudding can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat, wrap the pudding in foil and place in a steamer basket over simmering water for 20-30 minutes until heated through.
Presentation ideas:
- Serve the pudding on a decorative platter or cake stand.
- Dust the top of the pudding with powdered sugar or cocoa powder for added visual appeal.
Garnishes:
- Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- Garnish with fresh berries or a sprig of mint.
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of brandy or port for a festive touch.
Suggested side dishes:
- Serve with a side of roasted vegetables or a simple green salad to balance out the richness of the pudding.
Troubleshooting advice:
- If the pudding is too dry, add a splash of brandy or rum to moisten it up.
- If the pudding is too wet, add a tablespoon of flour at a time until the batter thickens.
Food safety advice:
- Make sure to cook the pudding thoroughly to prevent any foodborne illnesses.
Food history:
- Figgy pudding is a traditional British dessert that dates back to the 16th century. It was typically served during the Christmas season and was made with suet, breadcrumbs, and dried fruit.
Flavor profiles:
- The figgy pudding has a rich, fruity flavor with warm spices such as cinnamon, nutmeg, and ginger.
Serving suggestions:
- Serve the pudding as a dessert after a holiday meal or as a sweet treat with afternoon tea.
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Region: British