Commonplace at one time in classic English gardens was the picturesque fig tree. Its fruit was central in providing the main ingredient for many dishes such as Figgy Pudding, a once-favorite dessert in England. Figgy Pudding traditionally appeared at the end of a Christmas meal as was the case in the dinner scene from A Christmas Carol by Charles Dickens.
Over the years and by the middle of the twentieth century, figs had fallen out of favor and were replaced by the more economical and practical raisin. Yet, the richly-nostaligic pudding has gained some interest over the last years and may experience a comeback as a Christmas tradition.
The pudding (actually more of a cake-like souffle) was made famous by two writers of the nineteenth century: Isabella Beeton (1836-1865) who compiled the guide Book of Household Management, which advised how to run a Victorian household and Eliza Acton (1799-1859) writer of Modern Cookery for Private Families, a trend-setting cookbook that directed its recipes toward the domestic housewife rather than the professional chef.
While Beeton's Figgy Pudding recipe called for mixing together 2 lbs. fresh figs and 1 lb. suet with flour, bread crumbs, eggs, and milk and then recommends pressing the mixture into a mould, tying it with a cloth while it boils for 3 hours, today's variations are a lot easier, less time-consuming, better-looking, and just as rewarding.
The following version of calls for butter and shortening instead of suet.
Figgy Pudding with Custard Sauce
1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
3 large egg yolks
1 cup milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
Preheat oven to 325*F (160*C). Generously grease an oven-proof 2-quart bowl or mold; set aside.
Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325*F for 4 hours, replacing water as needed.
Custard Sauce:
Over the years and by the middle of the twentieth century, figs had fallen out of favor and were replaced by the more economical and practical raisin. Yet, the richly-nostaligic pudding has gained some interest over the last years and may experience a comeback as a Christmas tradition.
The pudding (actually more of a cake-like souffle) was made famous by two writers of the nineteenth century: Isabella Beeton (1836-1865) who compiled the guide Book of Household Management, which advised how to run a Victorian household and Eliza Acton (1799-1859) writer of Modern Cookery for Private Families, a trend-setting cookbook that directed its recipes toward the domestic housewife rather than the professional chef.
While Beeton's Figgy Pudding recipe called for mixing together 2 lbs. fresh figs and 1 lb. suet with flour, bread crumbs, eggs, and milk and then recommends pressing the mixture into a mould, tying it with a cloth while it boils for 3 hours, today's variations are a lot easier, less time-consuming, better-looking, and just as rewarding.
The following version of calls for butter and shortening instead of suet.
Figgy Pudding with Custard Sauce
1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
3 large egg yolks
1 cup milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
Preheat oven to 325*F (160*C). Generously grease an oven-proof 2-quart bowl or mold; set aside.
Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325*F for 4 hours, replacing water as needed.
Custard Sauce:
2 cups milk
1 large egg
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon butter
In saucepan, scald milk and allow to cool.
Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.
Makes 12 servings
http://www.examiner.com/x-32993-Yakima-Healthy-Foods-Examiner~y2009m12d19-Figgy-Pudding-for-Christmas
1 large egg
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon butter
In saucepan, scald milk and allow to cool.
Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.
Makes 12 servings
http://www.examiner.com/x-32993-Yakima-Healthy-Foods-Examiner~y2009m12d19-Figgy-Pudding-for-Christmas
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