FIGGY PUDDING RECIPE MARTHA STEWART RECIPES

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INDIVIDUAL FIG OR APRICOT STEAMED PUDDINGS | MARTHA STEWART



Individual Fig or Apricot Steamed Puddings | Martha Stewart image

This pudding may be made with figs for a dark, rich, traditional pudding, or with dried apricots for a lighter, slightly tarter version. Whole or halved dried apricots may be used. You'll need eight small pudding molds. Steam for 2 hours to produce moister puddings, 2 hours 20 minutes for denser puddings.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 8 one-cup puddings

Number Of Ingredients 14

1 1/2 stemmed dried pounds (about 84) Black Mission figs, to make about 4 cups or 2 pounds dried, or whole or halved apricots to make about 4 cups
1/2 cup brandy
1 cup (2 sticks) unsalted butter, room temperature, plus 2 tablespoons, melted, for buttering molds
2 cups packed dark-brown sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 cups milk
1/2 cup apricot jam
Brandy Sauce

Steps:

  • In a large saucepan over medium-high heat, combine 2 cups figs (or apricots), 1 cup water, and the brandy; bring to a boil. Reduce heat to low, and simmer for about 5 minutes, just until figs are plumped (there should still be 1 cup liquid in the pan). Transfer the mixture, with all the liquid, to a food processor, and process until pureed. Set aside.
  • Place remaining figs in a small bowl. Cover with boiling water, and let soak until fruit is plump, about 10 minutes. Drain thoroughly, and set aside.
  • Using a pastry brush, butter eight 2- or 3-cup pudding molds and their lids (or use eight circles of parchment paper cut several inches larger than mold for lids). Set aside.
  • In the bowl of an electric mixer, beat together butter and sugar on medium speed until softened and well combined, 3 to 4 minutes. Add eggs, one at a time, and continue beating until each is incorporated. Add vanilla and reserved fig purée, and beat until combined, about 1 minute.
  • In a large bowl, sift together flour, baking powder, salt, cinnamon, and cardamom. Set the mixer on low speed, and gradually add the flour mixture, alternating with milk, to the fig mixture, in two additions each. Beat until well combined, about 2 minutes, scraping down the sides of the bowl as necessary.
  • Place jam in a small saucepan, and heat, stirring, over medium heat just until warm. Spoon about 1 tablespoon warm jam into bottom of each pudding mold. Cut the reserved figs in half lengthwise, and arrange 8 to 10 halves cut sides up, on the bottoms of each of the molds, overlapping slightly. (Dried apricots do not need to be cut. Arrange 8 to 10 as above in the bottom of each mold.) Pour 1 cup batter into each mold. Tap molds sharply on counter several times to distribute batter evenly and to eliminate air bubbles. Cover each mold with its lids or parchment paper secured with a rubber band. (If using parchment, place a layer of aluminum foil on top of the paper to prevent water from coming in contact with the puddings.) Puddings may be made up to this point and refrigerated for 1 day. (If refrigerated, leave puddings at room temperature for 1 hour before steaming).
  • To steam the puddings, place a 10-inch round rack in the bottom of an 8- to 10-quart stockpot; place three or four molds (depending on the size of the molds, either three or four will fit at one time) on the rack. Remaining puddings may sit at room temperature or be refrigerated for about 45 minutes while others are steaming. (Do not refrigerate puddings the entire steaming time, or they will be too cold to cook properly.) Pour enough boiling water into the pot to reach halfway up the sides of molds. Cover, and bring to boil over high heat. Reduce heat to medium low, and gently steam puddings until a toothpick inserted in the middles comes out clean, 2 hours to 2 hours 20 minutes. Transfer molds to a cooling rack; when cool enough to handle, remove lids. Let sit, uncovered, for about 5 minutes for puddings; turn out onto serving plates. Serve warm with chilled brandy sauce.
  • To rewarm fig or apricot puddings: Heat oven to 350 degrees. Transfer puddings from refrigerator to a rimmed baking sheet. Keep puddings in molds with their lids. Place in oven. Heat for 40 minutes or until a metal skewer inserted into pudding comes out very hot to the touch. Using a pot holder or kitchen towel, carefully unmold puddings onto serving plates. Serve warm with brandy sauce.

WARM STICKY FIGGY PUDDING RECIPE | FOOD NETWORK



Warm Sticky Figgy Pudding Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
1 cup superfine sugar
2 eggs
2 1/2 cups self-rising flour
75 grams (2 1/2-ounces) dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream, for garnish
2 cups brown sugar
2 cups heavy cream
200 grams (7-ounces or 14 tablespoons) butter
Fresh figs, quartered, for garnish
Vanilla ice cream, optional
Whipped heavy cream, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
  • Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
  • Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
  • Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
  • Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
  • Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

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