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Thursday, December 15, 2011

Sticky Figgy Pudding

You guys. This stuff? Is the bomb. All those jokes about bland British food? This is not it.

After my students fell in love with the idea of figgy pudding due to singing "We wish you a Merry Christmas" on a loop for the past two weeks, I decided that I should try to make them some. Even if it turned out awful.

It is not awful. It was delicious.

However, this is a pretty messy dish to make. (including a chocolate dust bath. We'll get to that later.) After doing a figgy pudding search online, I concluded that these are usually very high in alcohol, and maybe sort of fruitcake like. The recipe that I used was uploaded to the Food Network, and it seemed like the best kind of compromise. And it had chocolate in it, so it was voted "most likely to win" by me.

It may also be the only recipe that I've followed to the letter in a very long time. (although I doubled the cake portion and just did one portion of the sauce, which turned out perfectly, IMO.) It made a lot of cake; much more than the 4x 1 cup portions that it stated.

Anyway, here we go:

Warm Sticky Figgy Pudding

1 1/2 c. chopped pitted dates
1/2 c. chopped dried figs
2. c water
1 tsp. baking soda
7 Tbsp. butter, softened
1 c. sugar
2 eggs
2 1/2 c. flour
2.5 oz dark chocolate, grated


2 c. brown sugar
2 c. heavy cream
14 Tbsp. butter (I used 11-12 and it was fine)

Preheat oven to 350*. In a medium saucepan, add the dates, figs, and water. Bring to a boil.

Then remove from heat and add the baking soda.

It will fizz up in a surprising way!

Then, if you are awesome and have a stick blender like me, blend it up in the pot. Otherwise, blend it in a food processor or blender. And while it will look like some kind of brown figgy slurp, if you taste it, it will be delicious!

In a mixer, blend together the butter and sugar. Then add the eggs.

Add the flour too. After the figgy mixture has cooled a bit, add it to the mixer at your own peril.
(this was mess number one)

Mess number two was from grating the chocolate, but somehow that picture got lost. Pretty much, I grated the chocolate, picked it up to add it to the mixture, and chocolate dust flew all over me and the continent of North America. I put the rest into the batter and called it good. Then I had enough figgy pudding batter to fill every medium-sized cake receptacle in the house.

Bake at 350* for 25 minutes or so. All three of these baked for the same time and were equally done.

See how nice it looks?

Then you put together the sauce; basically heat the sugar, cream, and butter in a pot over low heat. Then bring it to a boil, reduce the heat, and let it simmer for 5 minutes or so. Then it thickens and is delicious! I actually considered not making the sauce, but I'm so glad I did. It makes it just that much more decadent; so if you're going to make this, don't be half-ass about it!

I mean, look at that! Cut a cross into the top of each cake, and add a ladleful of sauce on top. Let it soak in a bit, then eat, and die happy.

These are the leftovers.

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