Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup suet, shredded
- 1/2 cup dried figs, chopped
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup milk
Special equipment needed:
- 1 pudding basin or heatproof bowl
- Parchment paper
- Aluminum foil
- Steamer or large pot with a steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, suet, dried figs, brown sugar, baking powder, salt, cinnamon, and nutmeg. Mix well.
2. Add the milk to the dry ingredients and stir until a thick batter forms.
3. Cut a circle of parchment paper to fit the bottom of the pudding basin. Grease the basin and the parchment paper with a little bit of butter.
4. Spoon the batter into the pudding basin, filling it about 2/3 full. Smooth the top with a spatula.
5. Cut a circle of parchment paper and a circle of aluminum foil, each about 2 inches larger than the diameter of the pudding basin. Place the parchment paper on top of the batter, followed by the aluminum foil. Fold the edges of the paper and foil down over the sides of the basin to create a seal.
6. Place the pudding basin in a steamer or large pot with a steamer basket. Add enough water to the pot to come about 1/3 of the way up the sides of the basin.
7. Cover the pot with a lid and bring the water to a boil. Reduce the heat to low and simmer the pudding for 2 1/2 to 3 hours, or until a skewer inserted into the center of the pudding comes out clean.
8. Remove the pudding from the pot and let it cool for a few minutes. Remove the paper and foil and invert the pudding onto a serving plate.
9. Serve the pudding warm, with custard or whipped cream, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Simmer on low heat
Serving size:
Serves 4-6
Nutritional information:
Calories: 380
Fat: 15g
Saturated Fat: 7g
Cholesterol: 20mg
Sodium: 260mg
Carbohydrates: 58g
Fiber: 2g
Sugar: 36g
Protein: 4g
Substitutions for ingredients:
- Suet can be substituted with butter or vegetable shortening.
- Dried figs can be substituted with raisins, currants, or chopped dates.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter.
- Add a splash of brandy or rum to the batter for extra flavor.
- Replace the figs with other dried fruits, such as apricots or prunes.
Tips and tricks:
- Make sure the pudding basin is well-greased to prevent sticking.
- To make the pudding easier to remove from the basin, run a knife around the edges of the pudding before inverting it onto a plate.
- Serve the pudding with a warm sauce, such as custard or caramel sauce, for extra indulgence.
Storage instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, wrap it in foil and place it in a steamer or pot with a steamer basket. Steam for 30 minutes, or until heated through.
Presentation ideas:
- Serve the pudding on a decorative plate or cake stand.
- Dust the top of the pudding with powdered sugar or cinnamon.
- Garnish with fresh figs or whipped cream.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the pudding is not cooked through after the recommended cooking time, return it to the pot and steam for an additional 30 minutes.
Food safety advice:
- Make sure the pudding is cooked through before serving to prevent foodborne illness.
Food history:
- Suet puddings have been a popular dessert in British cuisine for centuries, dating back to medieval times.
Flavor profiles:
- The Figgy Suet Pudding is rich and sweet, with a warm and comforting flavor from the cinnamon and nutmeg.
Serving suggestions:
- Serve the pudding as a dessert after a hearty meal, such as a Sunday roast or holiday dinner.
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Region: British