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Sticky Figgy Pudding

Thursday, 20th December 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

 

This is a delicious warming winter pudding. It does have quite of list of ingredients but is well worth the extra effort putting them together. For the best flavour, I like to soak the dried fruit in whisky overnight.  Enjoy hot cold or warm.

 

Preparation Time: 25 minutes plus soaking fruit overnight         Cooking Time: 2 hours Serves:10-15 people

Ingredients

300g finely chopped dried figs – stalk removed

250g dried mixed fruit

50g dried cranberries or dried cherries

100ml whisky, brandy or orange juice

~

Zest of 1 orange

Juice of 2 oranges

150g plain whole meal flour

1 1/2 teaspoons mixed spice

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon bicarbonate soda

200g dried coconut - desiccated

150g ground almonds

~

125g non-dairy margarine

150g dark brown sugar   

2 eggs

2 teaspoons vanilla extract

180g brown bread crumbs

2 tablespoons clear honey

 

Method

  1. Grease 15 mini pudding moulds or 1 large and set aside.

  2. In a medium bowl combine figs, dried fruit, and dried cranberries with the orange zest, orange juice, and whisky; set aside or leave covered overnight.

  3. In a small bowl stir together flour, mixed spice, cinnamon, baking powder, salt, bicarbonate soda, dried coconut and ground almonds; set aside.

  4. Whisk margarine and brown sugar until combined. Add eggs, vanilla, flour and combine well. Stir in bread crumbs and fruit mixture. Spoon batter into prepared pudding mould; cover tightly with greased foil.

  5. Place pudding mould on a roasting tray filled with boiling water to a depth of about 4 cm (bain marie) of 160 C for about 2 hours or until a skewer inserted in the centre of the pudding comes out clean. Add more boiling water if necessary.  Or use a steam oven. 100% steam for 11/2 hours.

  6. Remove pudding and cool on a wire rack for 30 minutes. Loosen edge of pudding from sides of mould; invert pudding onto a serving plate. Brush with honey.

Serve with custard or ice cream.

 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

 

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