Monday, December 30, 2013
Now bring us some figgy pudding,
now bring us some figgy pudding,
now bring us some figgy pudding ...
There. I brought some. You can stop singing now. :)
For years, we've all been singing these lines at Christmastime, but has anyone ever actually had a figgy pudding? The answer is usually no. It's an obscure dish, an old British dessert, not a pudding at all, even, but a steamed cake (the British use the word "pudding" to mean "dessert," hence the confusion).
So when I saw this recipe in "The Beekman 1802 Heirloom Dessert Cookbook," I had to try it. I even bought a proper pudding mold to cook it in (I know, I don't usually buy uni-taskers, but I wanted to do it up properly, and besides, if the recipe was good, maybe I'd make it for years to come).
The verdict? Figgy pudding is quite good, definitely deserving of a place on our holiday table. It's sort of like a fruitcake, but without the booze and the fake fruits -- instead, it's filled with chopped figs. If you like figs, you'll probably like this a lot. I'm sure I'll be bringing the figgy pudding again in the future.
From "The Beekman 1802 Heirloom Dessert Cookbook"
Softened butter for the pan
1 1/2 c water
3/4 pound dried figs, stems removed, cut into small bits
3 tbsp orange liqueur
1 1/2 c flour
1 tbsp cocoa
2 1/4 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2/3 c sugar
1/3 c brown sugar
8 tbsp butter, melted
1 1/2 c plain bread crumbs
1. Place a roasting pan mostly full of water in a 350 degree oven. Generously butter your pudding mold (or a tube pan, if you don't have a pudding mold).
2. In a small saucepan, bring the water and figs to a boil. Reduce to a simmer, cover and cook for 20 minutes. Remove from the heat and stir in the orange liqueur (don't drain the pan).
3. In a bowl, whisk together the flour, cocoa, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
4. In a larger bowl, beat together the eggs and sugars. Beat in the butter and bread crumbs. Stir in the figs and their liquid, then the dry ingredients.
5. Scrape into the pudding mold and put on the lid. (If using a tube pan, cover the top with foil and place a pot lid on top, so it's well sealed.)
6. Place the pan into the roasting pan of water in the oven and bake for about 2 hours, until the pudding is firm and starts to pull away from the sides of the pan.
7. Cool the pan on a rack for 5 minutes, then run a spatula around the inside and invert onto a serving platter. Serve with whipped cream, ice cream or crème anglaise.