Best Warm Fig Pudding Recipes

Warm Fig Pudding image

Provided by Martha Stewart

Number Of Ingredients 12

1 1/2 cups dried Calimyrna figs
1/4 cup brandy
1/2 cup dried apricots
8 tablespoons (1 stick) unsalted butter
1 cup packed dark-brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 cup milk
2 tablespoons apricot jam

Steps:

In a large saucepan set over medium-low heat, combine 1 cup figs, 1/2 cup water, and the brandy; cook 15 minutes. Puree in the bowl of a food processor; set aside.
Place remaining 1/2 cup figs and the apricots in a small bowl. Cover with hot water, and let soak until fruit is plump. Drain thoroughly, and set aside.
Butter a 5-cup pudding bowl and a circle of parchment paper several inches larger than bowl, and set both aside.
In the bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Beat in fig puree. Sift together flour, baking powder, and salt, and add to butter-fig mixture alternately with milk.
Spoon jam into bottom of pudding bowl. Arrange fruit on bottom and sides of bowl. Pour in batter. Cover bowl with parchment, and secure with a rubber band; cover with aluminum foil. Place a rack in a 10-quart stockpot; put bowl on rack. Pour boiling water into pot to reach halfway up sides of bowl. Cover pot; steam pudding for 2 hours and 20 minutes, or until a toothpick comes out clean. Remove bowl from pot, and let sit, uncovered, for 15 minutes before turning out the pudding onto a serving plate.

WARM STICKY DATE & FIG PUDDING WITH CREME ANGLAISE & BUTTERSCOTCH SAUCE image

Yield 15 puddings

Number Of Ingredients 23

Ingredients for Pudding :
200g (1 1/3 cups)Pitted Dried Dates, chopped
100g (2/3 cups) Dried Figs, chopped
150g Butter
250ml Water
3 nos. Whole Eggs
300g (1 1/3 cup) Brown Sugar (light or dark)
175g (1 1/4 cup) Cake Flour, sifted
3/4 tsp Baking Powder
1/2 tsp Vanilla Essence
Ingredients for Creme Anglaise :
250ml Cream
250ml Milk
100g (1/2 cup) Sugar
1/2 tsp Vanilla Essence or
1 no. Vanilla Bean
4 no. Egg Yolks
Ingredients for Butterscotch Sauce :
100g Salted Butter
200g (1 cup) Brown Sugar
250ml (1 cup) Cream
1 tsp Vanilla Extract
** Optional - Assorted fresh fruits like strawberries, raspberries, blueberries, cranberries, peaches, kiwifruit etc. to garnish

Steps:

To Prepare Pudding : 1. Preheat oven to 180 Deg Celsius. 2. Cook dates, figs, butter and water in a pot until fruits are soft (about 15 minutes)over medium heat, stirring constantly. Remove from heat and set aside to cool. 3. Blend mixture to form a fine paste and set aside for later use. 4. Whisk egg and half of the sugar for about 5 minutes till thick. 5. Fold in fruit paste and gradually add flour, baking powder and remaining sugar. 6. Line muffin tins with paper cases and fill with cake batter. 7. Bake in preheated oven for 30 - 35 minutes or till cooked. To Prepare Creme Anglaise : 1. Combine milk, cream, sugar and vanilla essence/vanilla bean in a saucepan and bring to a gentle boil. Gradually whisk the mixture into the egg yolks. 2. Return mixture to a saucepan and bring to a gentle simmer, stirring constantly. Set aside and cool to room temperature. To Prepare Butterscotch Sauce : 1. Combine all ingredients in a saucepan over low heat until butter melts & sugar has dissolved. 2. Bring the sauce to the boil, reduce heat and cook for another 5 - 6 mins or till sauce thickens. ** To Serve -- Warm pudding in a microwave oven, place assorted fruits on the side of pudding and drizzle with creme anglaise & butterscotch sauce.