Every time I hear that song, I always wonder what the heck is Figgy Pudding? I tried to make it last year but it was impossible to find figs at any of the grocery stores. This year however was much different. I started seeing them everywhere in October. I bought them whenever I saw them - Walmart, Smiths, the dollar store. What an abundance of figs!
We were so excited to make this since it dates back to the 16th century in England. Such an old desert that is in a popular Christmas song must be worth trying - right? Indeed it was. If you like bread pudding, carmel dumplings or gingerbread cake with butter sauce - you will love this! You must serve it with vanilla ice cream.
Figgy Pudding
- 2 cups chopped dried figs
- 2 cups water
- 1 teaspoon baking soda
- 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
- 1 cup sugar
- 2 eggs
- 2 1/2 cups flour
- 75 grams (2 1/2-ounces) dark chocolate, grated
- Butter, for coating ramekins
- Ice cream or whipped cream, for garnish
Sauce:
Preheat the oven to 350 degrees.
Add the 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, cream and butter 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. Enjoy!
- 2 cups brown sugar
- 2 cups heavy cream
- 14 tablespoons butter
- Fresh or dried figs, quartered, for garnish (I used raisins)
- Vanilla ice cream, optional
- Whipped heavy cream, optional
Preheat the oven to 350 degrees.
Add the 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, cream and butter 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. Enjoy!
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