Warm Fig Pudding
Serve this rich, wintery dessert with fresh whipped cream.
- Servings: 6
Source: Martha Stewart Living, November 1998
- 1 1/2 cups dried Calimyrna figs
- 1/4 cup brandy
- 1/2 cup dried apricots
- 8 tablespoons (1 stick) unsalted butter
- 1 cup packed dark-brown sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1 cup milk
- 2 tablespoons apricot jam
In a large saucepan set over medium-low heat, combine 1 cup figs, 1/2 cup water, and the brandy; cook 15 minutes. Puree in the bowl of a food processor; set aside.
Place remaining 1/2 cup figs and the apricots in a small bowl. Cover with hot water, and let soak until fruit is plump. Drain thoroughly, and set aside.
Butter a 5-cup pudding bowl and a circle of parchment paper several inches larger than bowl, and set both aside.
In the bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Beat in fig puree. Sift together flour, baking powder, and salt, and add to butter-fig mixture alternately with milk.
Spoon jam into bottom of pudding bowl. Arrange fruit on bottom and sides of bowl. Pour in batter. Cover bowl with parchment, and secure with a rubber band; cover with aluminum foil. Place a rack in a 10-quart stockpot; put bowl on rack. Pour boiling water into pot to reach halfway up sides of bowl. Cover pot; steam pudding for 2 hours and 20 minutes, or until a toothpick comes out clean. Remove bowl from pot, and let sit, uncovered, for 15 minutes before turning out the pudding onto a serving plate.