FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsPudding Recipes >  Figgy Pudding

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

FIGGY PUDDING

 

English Puddings: Sweet and Savoury
by Mary Norwak
As Christmas carol time came around again, my carload of school fodder used to shriek their favourite 'Yes, we all love figgy pudding' taught to them by an inspired master. For some reason, it was a very enthusiastic shouting song, and they made the most of it, although their taste for dried figs was minimal. Possibly 'figgy' indicated just a rich fruit seasonal pudding in the old days, since in Cornwall the word is still used for raisins in cakes and puddings.
Serves 6


    Ingredients

    • 2 cooking apples
    • 1 Ib (450 g) dried figs
    • 1 medium carrot
    • 8 oz (225 g) butter
    • 4 oz (100 g) dark soft brown sugar
    • 6 oz (150 g) wholemeal breadcrumbs
    • 4 oz (100 g) wholemeal flour
    • Grated rind and juice of 1 lemon
    • 2 eggs
    • 2 tablespoons black treacle


Directions
Peel and core the apples and cut them into pieces.

Put the figs, apples and carrot through the fine blade of a mincer.

Cream the butter and sugar until light and fluffy. Work in the breadcrumbs and flour, and then the minced fruit.

Put the lemon rind and juice into a bowl with the eggs and treacle, and mix well together. Add to the pudding and beat well. If necessary, add a little milk; the mixture should be stiff.

Put into a large greased pudding basin, or two smaller ones. Cover with a piece of greased greaseproof paper and kitchen foil, and tie securely. Put into a pan with boiling water to come halfway up the basin. Cover and steam for 5 hours, adding more boiling water to the pan from time to time to prevent it boiling dry.

This pudding may be kept like Christmas Pudding.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages