Another Food Blog

What can I say? That figgy crumble turned my thoughts to real figgy pudding. Could it be made with fresh figs? There were so many different recipes that I basically winged it. The result is that the utterly mouth-watering figgy pudding I made may never be repeated. Like the Lost Chord, it may be that only in heaven I will eat that figgy pudding again.

Here goes as best as I can remember:
A fifth of a bar of butter (50gm, 2oz)
one large egg
3 dessert spoons of molasses
4 fresh figs chopped small
3 big slivers of lemon peel, chopped small
3 dessert spoons of crème fraiche
2 dessert spoons of chopped walnuts
3 dessert spoons of plain flour
a quarter of a spoon of baking soda
a level teaspoon of baking powder
some salt
a quarter teaspoon of cinnamon
an eighth teaspoon of nutmeg.

I mixed the butter, eggs and molasses, then added lemon peel, crème fraiche and walnuts. I mixed by hand with a fork, then added the figs. Then I added the rest, separately mixed in another bowl, and blended it (by hand) together. Into my greased loaf pan (8″ by 4″) it went, and thence into a hot oven. The skewer inserted after 40 minutes came out a little moist, so it had another ten minutes. Then it came out perfectly cleanly, and the pudding separated easily from the sides of the dish. I ate some with ice-cream. Aaah. Figgy heaven.

This entry was posted on Saturday, October 13th, 2007 at 8:13 am and is filed under Madsen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.