How To Make FIGGY PUDDING - Day 16,881

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Figgy Pudding

How To Make FIGGY PUDDING - Day 16,881

https://youtu.be/iOVSVJkM3-s

1-1/2 Cups dried figs, stems trimmed

1/2 Cup Dark Raisins

1/2 Cup Golden Raisins

2 Cups Water

1 Cup Walnuts, toasted, finely diced

8 Slices White Sandwich Bread, torn to pea size pieces

1-1/4 Cups All-Purpose Flour

1/2 Cup Butter, at room temperature

2 Tablespoons Butter, room temperature (to grease cooking mold)

1/2 Cup Brown Sugar, firmly packed

3 Eggs

1 Cup Milk, room temperature

1 Teaspoon Vanilla Extract

1 Piece Parchment

1 Piece Aluminum Foil, if not using closable mold

1-1/2 Cups Heavy Cream

1/4 Cup White Sugar

Butter your 7 cup pudding mold, bundt pan, or other cooking vessel.

Place figs, raisins and water in small pot.  Bring to a boil, and then simmer for 20 minutes.  Remove from the heat and allow to cool. When cool enough to touch drain and reserve the cooking liquid.  Slice enough of the figs in half, length wise, and place in the mold, cut side down to make a nice circle.  Chop the remaining figs into small pieces the size of raisins, then add the chopped figs to the raisins. 

In a very large bowl, tear the bread into pea size pieces. Add the chopped walnuts and the flour.  Toss to mix well.  Add the fruit and continue mixing.  In a separate, bowl or in stand mixer, cream butter and brown sugar until smooth and fluffy.  Add the eggs and then when mixed well, the milk.

Add the wet mixture to the dry and toss until completely incorporated.  Scoop dough, placing into the mold being sure to pack it down around the fig halves in the bottom.  Press the dough down to remove air pockets and fill the mold well.  Cover with parchment paper and place lid on.  Trim paper as needed or if no lid, cover with aluminum foil tightly. 

Place the pudding into larger cooking pot and fill halfway up the side of the mold or cooking dish with boiling water.  Bring steaming pot back to a boil, turn down to a simmer.  Cover and allow to steam cook for 2 hours.  Check every 1/2 hour and add hot water as needed to keep the level up and steaming.

Place the reserved fruit cooking liquid back on the heat and reduce liquid until slightly thickened.  Set aside and allow to cool.  It should be thick and very sweet when cooled.

After 2 hours, remove the mold from the water and let stand for 15 minutes. Remove the lid, invert the mold onto a serving dish and tap gently to release the steamed pudding.

Whipped Cream

In a chilled bowl, using an electric mixer, beat the cream on medium speed until soft peaks form. Slowly add the granulated sugar while continuing to beat until stiff peaks form..

To serve, cut the pudding into wedges, dollop with whipped cream and drizzle some syrup over.   Serves 8 to 10.

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