FIGGY PUDDING
Provided by Food Network
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan.
- Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour.
- In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth.
- In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band.
- Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
- Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve.
FIGGY PUDDING
Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.
Provided by meghanmacrae
Categories World Cuisine Recipes European UK and Ireland English
Time 2h35m
Yield 10
Number Of Ingredients 15
Steps:
- Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
- Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
- Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
- Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 75.3 g, Cholesterol 75.2 mg, Fat 16.1 g, Fiber 8.2 g, Protein 10.4 g, SaturatedFat 7.2 g, Sodium 610.1 mg, Sugar 45.3 g
FIGGY CHRISTMAS PUDDING
A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day
Provided by Sarah Cook
Categories Dessert
Time 4h
Yield Makes a 500ml, 1-litre and 2-litre pudding
Number Of Ingredients 10
Steps:
- Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
- Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
- Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don't touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.
Nutrition Facts : Calories 1262 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 228 grams carbohydrates, Sugar 184 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.57 milligram of sodium
FIGGY PUDDING
I have always wondered what they were talking about in that Christmas carol. Well here it is; a recipe for Figgy Pudding. I always pictured a traditional pudding like we know it, but the English mean something different. It's actually more bread or cake-like. The taste may be a little strange to some, but to me it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can't serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.
Provided by Chef James Thomas
Categories Dessert
Time 2h30m
Yield 1 Cake, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large 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 the mix into the greased bundt pan. Level top as much as possible. 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.
- 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 and remove mold. It should come away easily.
- Serve with a hard sauce.
More about "christmas figgy pudding recipes"
FIGGY PUDDING RECIPE FOR A TRADITIONAL CHRISTMAS CHARLES …
From nittygrittylife.com
5/5 (2)Estimated Reading Time 7 mins
- In a small saucepan bring water and dried fruits to a boil. Boil for five minutes, remove from heat and add baking soda. This will froth up. Set aside to cool for 20 minutes. After this cooling time, puree in a food processor until a smooth paste.
- Preheat oven to 350 degrees. Meanwhile, cream butter and brown sugar. Add eggs and dark rum, beating to combine. Add cooled fruit mixture and beat until evenly incorporated. In a separate bowl, sift together flour, cinnamon, and baking powder. Gently fold the flour mixture into the fruit batter so that no flour streaks remain. Avoid over mixing.
- Grease one large Bundt-style pan, or 8-10 mini Bundts or ramekins with butter. Fill with batter about 2/3 full. Place the figgy pudding cooking vessel in a large baking dish and fill the dish with hot water, about 1/2 way up the sides of the pudding dish. Bake for 20-25 minutes for individual servings, or 25-30+ minutes for a larger dish. The figgy pudding is done when a skewer inserted in the thickest part of the pan reveals a moist crumb. DO NOT OVERBAKE. Remove from oven and allow to cool completely.
- Before serving, bring 1/2 cup of butter and 1 cup of dark brown sugar to a boil over medium-high heat. Boil 2-3 minutes, thickening slightly. Remove from heat. Carefully un-mold figgy pudding onto serving platter or dish. Pour "toffee" sauce over the tops of the un-molded puddings.
TRADITIONAL CHRISTMAS PUDDING (FIGGY PUDDING) - THE …
From daringgourmet.com
5/5 (27)Total Time 8 hrs 25 minsCategory DessertCalories 567 per serving
- Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
- The next day, place the breadcrumbs, flour, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down
- When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog
16 FIGGY PUDDING RECIPES YOU SHOULD MAKE THIS CHRISTMAS
From morningchores.com
- Figgy Pudding Cobbler. This recipe is one the creator made similar to her peach cobbler recipe because she loved it a great deal. Therefore, in the place of the peaches, she added figs.
- Christmas Figgy Pudding. I love this recipe because she walks you through the entire history of figgy pudding before giving you a traditional figgy pudding recipe.
- What the Heck is Figgy Pudding? I’m with the title of this recipe. I wondered for years what the heck figgy pudding was. Now that I know, and I’m excited about it.
- The Chocolate Figgy Pudding. If you haven’t figured it out by now, this pudding is a moist fruit cake. It isn’t a pudding (or what most Americans would consider a pudding.)
- Warm Sticky Figgy Pudding. If the warm and sticky part didn’t grab your attention with a dessert, keep reading because you’re going to love this one. This figgy pudding recipe is pretty traditional, but it’s topped with a cream and brown sugar sauce.
- Crock Pot Figgy Pudding. If you’ve been around this blog long, you know anything I can make in a crockpot instantly makes it better in my book. Even figgy pudding can now be created in a crockpot.
- Christmas Pudding with Brandy Custard. Figgy pudding is also referred to as Christmas pudding. This is a traditional Irish recipe, and they also share how to make a brandy custard to accompany the pudding.
- The Bundt Figgy Pudding. This pudding simplifies things when baking it because though she uses a traditional recipe, it’s baked in a bundt cake form for simplicity’s sake.
- Genius Kitchen Figgy Pudding. Most recipes you find with pudding are almost the same, but they have a few slight differences. This recipe calls for breadcrumbs where other recipes do not.
- The Fruitier Figgy Pudding. This pudding uses extra fruits the other recipes did not. It does call for dried figs, but it also uses currants, dried cranberries, and dried apricots.
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