Steaming Fig Pudding

READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 !).
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