Sticky Fig Pudding
The quintessential steamed pudding; this is manna to all lovers of good food.
INGREDIENTS:
150 G/5 OZ. DRIED FIGS,
CHOPPED
150 ML/5 FL OZ. BOILING WATER
85 G/3 OZ UNSALTED BUTTER,
CHOPPED
115 G/4. OZ. LIGHT
MUSCOVADO SUGAR
! EGG, BEATEN
175 G/6 oz PLAIN FLOUR
1 TSP BAKING POWDER
1/2 TSP BICARBONATE OF SODA
TOPPING:
85 G/3 OZ UNSALTED BUTTER,
DICED
175 G/6 OZ. DARK MUSCOVADO SUGAR 3 TBSP DOUBLE. CREAM
(OPTIONAL)
2 TBSP DARK RUM
TO SERVE:
BRANDY BUTTER SAUCE OR
ONE OF THE VARIATIONS OR RUM-FLAVOURED
CREAM OR BUTTER, OR VANILLA
DAIRY ICE CREAM
DIRECTIONS:
Soak the figs in the boiling water for about 1 hour. Butter a 1.5 litre/2 1/2 pint pudding basin. Fill a large saucepan three-quarters full with boiling water, place over a high heat and return to the boil.
Put the topping ingredients except the rum in a small saucepan, then heat gently, stirring occasionally, until the butter has melted and the sugar dissolved. Bring to the boil, then simmer for 3 minutes. Pour into the pudding basin.
8 Beat together the butler and sugar until light and fluffy. Gradually beat in the egg. Sift over the flour, baking powder and bicarbonate of soda, then fold in using a large metal spoon. Fold in the figs and soaking liquid.
Transfer to the basin, cover the top of the basin and. steam (sec page 58) for about 2 hours until the pudding is springy to the touch.
Turn tile pudding onto a warmed serving plate to serve
