Figgy Pudding

A dark, dense pudding exhaling scents of molasses and warm spices. The texture is firm on the outside but remains soft and almost sticky at the center under the pressure of a spoon.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 690
• Protein: 8 g
• Carbs: 63 g
• Fat: 40 g

Ingredients

• 166.7 g Fig ( dried and chopped )
• 66.7 ml Rum ( for maceration )
• 100 g Minimum butter sweet ( softened )
• 100 g Brown sugar
• 1.3 piece Egg ( beaten )
• 100 g Breadcrumbs
• 66.7 g Wheat flour
• 66.7 ml Whole milk
• 0.7 tsp Cinnamon powder
• 0.7 tsp Allspice
• 66.7 g Beef Suet ( shredded )

Instructions

1. Fruit maceration

   Finely chop the dried figs. Place them in a bowl and cover with rum. Let the fruit soak up the liquid while you prepare the rest; they should become plump and glossy.

2. Mixing dry ingredients

   In a large mixing bowl, combine the flour, breadcrumbs, brown sugar, shredded suet, cinnamon, and allspice. Whisk to distribute the flavors evenly.

3. Batter and binding

   Cream the butter. Incorporate it into the dry mixture along with the beaten eggs and milk. Finally, add the figs and their soaking liquid. The batter should be thick, heavy, and a deep brown color.

4. Steaming (Bain-marie)

   Pour the batter into a buttered mold. Cover tightly. Place in a pot of boiling water reaching halfway up the mold. Simmer. The pudding is ready when a knife tip comes out clean.

Chef's tips

• Do not skip the resting time: this pudding is even better the next day, once the spices have infused the mass.
• The water bath should remain at a simmer, not a rolling boil, to avoid curdling the eggs.

Storage

Keeps for 2 weeks in the refrigerator in an airtight container. Freezes perfectly in slices.