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| Figgy Pudding |
| The original figgy pudding, thought to have been created sometime in the 1400s, was a dish of dried figs, dates, raisins, and spices boiled in almond milk. The steamed pudding of today has undergone a few changes for the better over the years, evolving into a shapely domed dessert with the moistness of a carrot cake and the sweetness of dried fruit and spices. I like to serve mine with a traditional hard sauce.
Ingredients 1/2 cup snipped dried figs 1/4 cup orange liqueur, such as triple sec, Grand Marnier, Cointreau, or curaçao 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 1/2 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/8 teaspoon ground black pepper 1/2 cup fine dry bread crumbs 2 whole eggs, slightly beaten 1/2 cup milk 1/4 cup chopped dates 1/4 cup raisins 1/4 cup coarsely chopped almonds 1/4 cup walnut pieces 1/4 cup brandy or cognac 1 recipe Hard Sauce [recipe follows] Method Soak figs in orange liqueur overnight. In a bowl beat together butter and brown sugar with a mixer on medium speed until combined. Add flour, baking soda, salt, allspice, and pepper; beat on medium speed until combined. Stir in figs, including the marinade, bread crumbs, eggs, milk, dates, raisins, almonds, and walnuts until combined. Butter or coat with nonstick cooking spray a 1-quart heatproof pudding mold, bowl, or casserole. Spoon batter into the pudding mold and cover the top with a double layer of aluminum foil. Press foil firmly around edges of mold to seal. Place pudding mold on a rack in a deep kettle. Add boiling water to a depth of about 1 inch. Cover the kettle. Bring o a gentle boil and steam for 60 to 75 minutes or until a long wooden pick or skewer inserted in center comes out clean. Add more boiling water to the kettle, as necessary. Remove mold from kettle. Cool pudding for 10 minutes; remove pudding from mold. If desired, just before serving, in a small saucepan heat brandy until it almost simmers. Carefully ignite brandy with a long match. Pour over pudding. Serve immediately with Hard Sauce. Make Ahead: Prepare as above. Cool for 10 minutes; unmold. Let stand for 30 to 40 minutes on a wire rack to cool slightly. Wrap tightly in plastic wrap; store in the refrigerator for up to 2 days. To reheat, return pudding to the same bowl. Cover and steam about 40 minutes or until warm [an instant-read thermometer inserted near center registers 120° to 130°]. Cool about 10 minutes and unmold; serve warm. Hard Sauce In a small mixing bowl beat together 1 cup sifted powdered sugar, 1/4 cups softened butter, and 2 tablespoons brandy [or 1/2 teaspoon vanilla] with an electric mixer on medium speed for 2 to 3 minutes or until very light and fluffy. Cover and chill to harden, about 30 minutes. |
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