Steaming Fig Pudding Food

INDIVIDUAL FIG OR APRICOT STEAMED PUDDINGS

Steps:

• In a large saucepan over medium-high heat, combine 2 cups figs (or apricots), 1 cup water, and the brandy; bring to a boil. Reduce heat to low, and simmer for about 5 minutes, just until figs are plumped (there should still be 1 cup liquid in the pan). Transfer the mixture, with all the liquid, to a food processor, and process until pureed. Set aside.
• Place remaining figs in a small bowl. Cover with boiling water, and let soak until fruit is plump, about 10 minutes. Drain thoroughly, and set aside.
• Using a pastry brush, butter eight 2- or 3-cup pudding molds and their lids (or use eight circles of parchment paper cut several inches larger than mold for lids). Set aside.
• In the bowl of an electric mixer, beat together butter and sugar on medium speed until softened and well combined, 3 to 4 minutes. Add eggs, one at a time, and continue beating until each is incorporated. Add vanilla and reserved fig purée, and beat until combined, about 1 minute.
• In a large bowl, sift together flour, baking powder, salt, cinnamon, and cardamom. Set the mixer on low speed, and gradually add the flour mixture, alternating with milk, to the fig mixture, in two additions each. Beat until well combined, about 2 minutes, scraping down the sides of the bowl as necessary.
• Place jam in a small saucepan, and heat, stirring, over medium heat just until warm. Spoon about 1 tablespoon warm jam into bottom of each pudding mold. Cut the reserved figs in half lengthwise, and arrange 8 to 10 halves cut sides up, on the bottoms of each of the molds, overlapping slightly. (Dried apricots do not need to be cut. Arrange 8 to 10 as above in the bottom of each mold.) Pour 1 cup batter into each mold. Tap molds sharply on counter several times to distribute batter evenly and to eliminate air bubbles. Cover each mold with its lids or parchment paper secured with a rubber band. (If using parchment, place a layer of aluminum foil on top of the paper to prevent water from coming in contact with the puddings.) Puddings may be made up to this point and refrigerated for 1 day. (If refrigerated, leave puddings at room temperature for 1 hour before steaming).
• To steam the puddings, place a 10-inch round rack in the bottom of an 8- to 10-quart stockpot; place three or four molds (depending on the size of the molds, either three or four will fit at one time) on the rack. Remaining puddings may sit at room temperature or be refrigerated for about 45 minutes while others are steaming. (Do not refrigerate puddings the entire steaming time, or they will be too cold to cook properly.) Pour enough boiling water into the pot to reach halfway up the sides of molds. Cover, and bring to boil over high heat. Reduce heat to medium low, and gently steam puddings until a toothpick inserted in the middles comes out clean, 2 hours to 2 hours 20 minutes. Transfer molds to a cooling rack; when cool enough to handle, remove lids. Let sit, uncovered, for about 5 minutes for puddings; turn out onto serving plates. Serve warm with chilled brandy sauce.
• To rewarm fig or apricot puddings: Heat oven to 350 degrees. Transfer puddings from refrigerator to a rimmed baking sheet. Keep puddings in molds with their lids. Place in oven. Heat for 40 minutes or until a metal skewer inserted into pudding comes out very hot to the touch. Using a pot holder or kitchen towel, carefully unmold puddings onto serving plates. Serve warm with brandy sauce.

FIG SPONGE PUDDING

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.

STEAMING FIG PUDDING

Steps:

• Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ) you might want to leave yours for a few days in just orange juice or a drink of your choice.
• Use the mixer to stir the flour, suet and sugar together.
• Use the blender to make a purée from the figs.
• Mix the flour and fig purée together.
• Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are).
• Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
• Fill each ramekin but leave a little space at the top as they will rise up.
• cover with foil and steam for 45 minutes in a double boiler type pan.
• Serve with custard, cream or icecream.
• (note - if you have used brandy soaked ones, don't give them to the children and don't drive !).