Sticky Fig Pudding With Candied Fresh Figs Recipes

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
• In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside.
• In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
• Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
• For the toffee sauce:.
• In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.
• For the candied figs:.
• In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
• Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
• Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

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.

Steps:

• Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
• Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 22cm ovenproof dish, then pour in the golden syrup and honey. Trim the stalks from the figs, then cut a deep cross in the top, just so they open out a bit, but be careful not to cut all the way through. Sit the figs upright on top of the syrup and put them in the oven to bake for 15-20 mins until softened and starting to caramelise a little at the edges.
• While the figs are cooking, make the sponge mixture. Put the eggs, sugar, flour, baking powder, vanilla and butter in a bowl and use an electric whisk to beat until smooth.
• Remove the dish from the oven, scoop the figs out with a slotted spoon and set aside. Once the syrup mixture has cooled in the dish, take spoonfuls of the sponge batter and gently place them on top of the syrup. It's best to do this all the way around the edge first, then end in the middle - this helps keep the syrup mixture separate. Smooth the batter out very gently to cover any gaps and seal the syrup mixture in.
• Bake for 35-40 mins or until the sponge springs back when pressed. Allow to cool for around 5 mins or until just warm, then seconds before serving, dot the surface with eight small dollops of the yogurt. Top each mound with a baked fig, then scatter over some thyme leaves and drizzle with extra virgin olive oil, if you like.