11.02.2013

Don't go until you've had some, you guys.

Oh.  Hello.

It's been a while, hasn't it.

Love the haircut!  Have you lost weight?

So.

Life is a bit different around here... Wee Ninja Girl and Sillypants have a new brother to play with.  I'll call him Little Irish because his name is Irish and he looks every bit of it.  He's mellow and adorable and we love him to pieces!  He's four months old today, but he's enormous and eats all the time.  All. The. Time.

But, despite the crazy that encompasses my life, I miss writing, even if it's about the boring stuff I do.

I've decided to jump back to it and see if I can hang on for more than a couple months this time!

So, since Hallowe'en has come and gone and it's obviously the holiday season, I've decided to repost the Figgy Pudding recipe.  It's fabulous stuff and not surprising at all that the folks in the sone WON'T GO until they get some.

Enjoy!


Mary Cratchitt's Figgy Pudding*
Ingredients
  • 16 oz. dried Calimyrna Figs
  • 1 ¾ cup milk
  • 1 ½ cup all-purpose flour
  • 1 cup sugar
  • 2 ½ tsps baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 3 large eggs
  • ½ cup butter; melted and cooled slightly
  • 1 ½ cup fresh bread crumbs (3 to 4 slices white bread)
  • 1 tbsp grated orange peel (bottled)
Brandied Hard Sauce
  • 1 ½ cup confectioners’ sugar
  • ½ cup butter; softened
  • 2 tbsps Brandy
  • ½ tsp vanilla
Preheat oven to 350 degrees F. Grease a 2.5 quart metal pudding mold or fluted tube pan. I recommend spraying every square inch of the pan with Pam or your friendly neighborhood grocery store brand vegetable spray. Seriously, spray that thing until it drips. Well, maybe not that much, but close.

Chop the stems off the figs and then cut them into small pieces. I find it helps to slice each one once longways and then two or three times across. They will be really sticky, so as soon as you finish chopping them up, wash your knife and cutting board.



In a saucepan over medium-low heat, cook figs and milk, covered, 10 to 15 minutes, stirring occasionally (mixture may look curdled). Be careful not to let mixture boil.




In a medium bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.


In a large bowl, with mixer at high speed, beat eggs for 1 minute. Reduce mixer speed to low; add butter, bread crumbs, orange peel, and warm fig mixture. Gradually add the flour mixture; beat until just blended.


Spoon mixture into the greased mold, smoothing the top. Use the spoon to push the mixture into all the cracks and crevices of the mold, and try to get the top as even as possible. Next, cover the mold with a sheet of greased foil.

Place the mold in a deep roasting pan and place on the oven rack. Pour hot tap water into the roasting pan to come 2 inches up the side of the mold. Bake the pudding for 2 hours or until it is firm and pulls from the sides of the mold.


While it is baking, mix the hard sauce. In a small bowl and with mixer at medium speed, beat all sauce ingredients until creamy. Refrigerate if it is not served right away. It makes about 1 cup of sauce, which should be enough.



Remove pudding from water bath; remove foil and cool on wire rack for 10 minutes. Invert onto serving plate and remove mold. Serve warm.
*I originally found this recipe online several years ago, but the website where it was posted no longer exists and I haven't been able to find it again. Luckily, I had printed it out and am now returning it to its internet home.

The sauce is extremely sweet, so don't overdo it! I like to put some on it while the pudding is hot and let it seep in, and then keep some extra for those who have a sweet tooth. Or twelve.

Let the holiday preparations BEGIN!!!

No comments:

Post a Comment

There was an error in this gadget