Figgy Pudding
Ingredients
- 166.7 gFig (dried and chopped)
- 66.7 mlRum (for maceration)
- 100 gUnsalted butter (softened)
- 100 gBrown sugar
- 1.3 pcEgg (beaten)
- 100 gBreadcrumbs
- 66.7 gWheat flour
- 66.7 mlWhole milk
- 0.7 tspCinnamon powder
- 0.7 tspAllspice
- 66.7 gBeef Suet (shredded)
Method
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.
- 1
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
In a large mixing bowl, combine the flour, breadcrumbs, brown sugar, shredded suet, cinnamon, and allspice. Whisk to distribute the flavors evenly.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 weeks in the refrigerator in an airtight container. Freezes perfectly in slices.
