Sunday, December 23, 2007

Figgy Pudding


Remember hearing this song?

We wish you a Merry Christmas;
We wish you a Merry Christmas;
We wish you a Merry Christmas and a Happy New Year.
Good tidings we bring to you and your kin;
Good tidings for Christmas and a Happy New Year.

Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding and a cup of good cheer

We won't go until we get some;
We won't go until we get some;
We won't go until we get some, so bring some out here


Did you ever wonder what figgy pudding was? I did. So I googled it and found this recipe:


Traditional Figgy Pudding
16 oz. dried Calimyrna figs (the light brown ones, not the black ones)
1 3/4 cup whole milk
1 1/2 cup AP flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
3 eggs
1/2 cup (1 stick) melted butter
1 1/2 cups bread crumbs
1 tablespoon grated orange peel

Hard Sauce:
1 1/2 cup confectioner's (powdered) sugar
1/2 cup butter (1 stick) softened
2 tablespoons brandy
1/2 teaspoon vanilla extract

Preheat oven to 350 F.
Grease a 2 1/12 quart bundt pan with spray or butter.

Cut stems from figs and discard. Cut figs into 1/4" dice

In a a medium saucepan, heat milk and figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The figs will perfume the milk and the milk will soften the figs.

The mixture may look curdled, but don't worry.

In a medium bowl (not your mixer's bowl, we'll use that next), mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In your mixers bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.

Slowly incorporate flour mixture. Beat until just blended.

Pour/spoon the mix into the greased bundt pan. If using an intricate mold/pan, push mix deep into all crevices so it will take the shape when baked. Level top as much as possible. Giving the pan a half twist back and forth will sometimes help the mix find a nice level surface.

Cover the mold with a piece of aluminum foil greased on one side, greased side down.

Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold.

Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.

Now, make the sauce. With a mixer, mix all the sauce ingredients together until creamy.

Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate/cake stand and remove mold. It should come away easily.

Serve warm with sauce. The sauce is more like frosting at room temperature, but if you heat it a bit, it will melt. I liked it more frosting-like.

Since I am going to Mom's for Christmas, I decided to bring some figgy pudding with me to treat my family. But I have never made it before, so I needed a dry run. I baked it last night for a Christmas party at a friend's house and it was a big hit! Everybody loved it!

I very much recommend making figgy pudding for the holidays, but if you do, don't go until you get some!

8 comments:

thonnibg said...

Yum!Yum!Delicious!
Sue,why did you tell you don`t cook??Liar:)))
I`m gonna come to you for Christmas next year and taste your Figgy Pudding.It makes my mouth water!And I`ll bring the Choco-Kisses:)

Sue said...

I only cook on very special occasions as you can see Toni. As soon as a woman admits she can cook, she is in peril of being pressed into daily service. Ugh! That is the last thing I want to happen when I have a husband who is more than glad to do this daily chore. hehehe

Figgy pudding for you, not a problem!

thonnibg said...

Aw,thanks,Sue.

Your husband is spoiling you too much:)You`re a lucky woman.

Doug said...

I like figs so I probably would like this. Last night on Food Network's Iron Chef America one of the chefs made this, though I think with egg nogg sauce instead of the traditional sauce. Looked damn good.

Sue said...

You lose nothing by trying it Doug.

thonnibg said...

MERRY CHRISTMAS,SUE!!!
Have a Happy Christmas Eve with your family!

Kisses
Toni

Cristiano Mancini said...

I love this Sue, it looks gnammy and I'm sure it tastes delicious ! The holidays are a terrorist attac to our diet ! How can we do ? Let's splurge for few days..Happy Holidays my love ...all the best for you from Rome !

Sue said...

Thanks Cristiano!