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FIGGY PUDDING #2




Source of Recipe


Mark


List of Ingredients




16 oz. dried Calimyrna figs (the light brown ones, not the black ones)
1¾ cup whole milk
1½ cup all-purpose flour
1 cup sugar
2½ teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
½ cup (1 stick) melted butter
1½ cups bread crumbs
1 Tablespoon grated orange peel

Hard Sauce:
1½ cup confectioner's (powdered) sugar
½ cup butter (1 stick) softened
2 Tablespoons brandy
½ teaspoon vanilla extract



Recipe



Preheat oven to 350° F.
Grease a 2½ 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. Mark liked it more frosting-like. I prefer the hard sauce to be HARD!