We Want Some Figgy Pudding Food

FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan.
• Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour.
• In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth.
• In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band.
• Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve.

FIGGY PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
• In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a large 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 the mix into the greased bundt pan. Level top as much as possible. 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.
• 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 and remove mold. It should come away easily.
• Serve with a hard sauce.

WE WANT SOME FIGGY PUDDING

Steps:

• Preheat oven to 325 degrees.
• Grease a 9-inch tube pan.
• Beat butter until soft.
• Add eggs and molasses and beat till fluffy.
• Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
• In another bowl combine all the rest of the ingredients (all dry ingredients).
• Pour dry ingredients into fig mixture and stir well.
• Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
• After about 15 minutes, try to dislodge cake and put out onto a baking rack.
• Soak enough cheese cloth to go around the cake a couple times in brandy.
• When cake is cool, wrap it up well and soak for 24 hours.
• Serve with hard sauce.

NON-ALCOHOLIC HARD SAUCE

Steps:

• Sift powdered sugar and set aside.
• Beat butter until soft.
• Gradually beat in the sugar until well blended.
• Beat in salt and vanilla.
• Beat in heavy cream .
• When sauce is very smooth chill thoroughly.
• Serve.