Instant Pot Figgy Pudding

Submitted by Jonathan Melendez

"A deliciously moist cake flavored with pureed figs and dates. Topped with fresh whipped cream and just perfect for the holidays."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6-8

ingredients

• Cake

• 8 ounces pitted dates, chopped
• 8 ounces dried figs, chopped
• 3 1⁄2 cups water
• 1 teaspoon baking soda
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 1⁄2 cups self-rising flour
• 1⁄2 cup dark chocolate chips

• Sauce

• 1 cup brown sugar
• 1 cup heavy cream
• 1⁄2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon Bourbon (optional) or 1 tablespoon rum (optional)
• 1⁄2 teaspoon salt

directions

1. Place the dates, dried figs and 2 cups water in a medium saucepan and bring to boil over moderate heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 15 minutes, before adding to a blender and pureeing until smooth.
2. Cream the butter and sugar in a large bowl, until fluffy, about 3 minutes. Add the eggs and beat until well combined. Fold in the flour and the pureed fig mixture. Stir in the chocolate chips. Pour the batter into a greased 6-qt glass heat-proof bowl with butter or baking spray.
3. Insert a metal trivet into the Instant Pot and pour in the remaining 1 ½ cups water. Place the bowl with the batter into the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 40 minutes, allowing to natural release for 10 minutes before manually releasing any remaining pressure.
4. Carefully open the lid and transfer the pudding bowl to a wire rack to cool. Remove the metal trivet and discard the water. Wipe the inner bowl dry and set to sauté. Once hot, add the brown sugar, cream and butter. Cook, stirring often, until the sauce has thickened, about 8 minutes. Turn the machine off and stir in the vanilla, bourbon (if using) and salt.
5. Invert the figgy pudding bowl onto a platter and slice. Serve with the warm sauce and a dollop of cream.

Reviews

[UCALady]

For the first time in years, my large family was here Christmas day so we decided to do our long ago traditional English dinner. Rather than chess pies, I tried this Figgy Pudding, and it was delicious. The Instant Pot is perfect for old-time steamed English puddings. There were leftovers (we also had a trifle) and I enjoyed slices to top off my supper for a few days afterwards. It tasted as good after being refrigerated as it did on Christmas Day. My one problem was being sure I had a glass bowl that fit into my Instant Pot, and that it wouldn't break. I ended up going to Target and buying a set of mixing bowls that were labeled for oven use (not the new Pyrex bowls) and one of them was the perfect size and came through without a crack.