CHRISTMAS FIGGY PUDDING

CHRISTMAS FIGGY PUDDING image

Yield 12 servings

Number Of Ingredients 17

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3 cups crumbs from good quality white bread lightly packed (about 1/2 loaf)
Note: Buy a good loaf of bread sliced. Lightly toast slices to dry them. Run through food processor to make crumbs.
1 cup apple, peeled, cored and finely chopped
1 pound dried figs, ground or finely chopped
1 cup dates finely chopped
1 1/3 cup sugar
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
8 oz Butter melted
4 large eggs lightly beaten
1/2 teaspoon almond extract
1/2 cup bitter orange marmalade (Note: If can't find bitter, regular works fine.)
FOR SERVING:
1/2 cup Rum or bourbon heated slightly before serving
2 cups custard sauce
Holly sprigs to garnish (optional)

Steps:

1. Toss the crumbs in a large mixing bowl along with the apple, figs, dates, sugar and spices. 2. Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione. 3. Taste for seasoning and add more if needed. 4. Pack mixture into the container and cover with round of wax paper and lid. Set the container on steaming device and add enough water to come up 1/3 up the sides of pudding container. Cover kettle tightly bring to a simmer and let steam for 6 hours, checking water level now and then. Pudding is done when dark walnut brown in color and fairly firm to touch. 5. Let pudding cool and then store in a wine cellar or the fridge. At least two hours before serving resteam the pudding. 6. Unmold onto a hot flameproof serving platter and decorate with the holly. Bring to table along with the warmed booze and pour booze around pudding. Ignite and let flame. 7. Serve with the custard sauce.