Text 8351, 67 rader
Skriven 2013-12-29 21:09:00 av MICHAEL LOO (1:123/140)
Ärende: bring us a figgy 672
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The finale up at Anne's was figgy pudding with hard sauce.
I was looking forward to a nice suet pudding, but the suet
that Dan had got was too hard, so this was made with butter,
not altogether a bad thing, but it all tasted a bit
breakfasty to me. My own hard sauce is much harder in both
ways than Anne's, but this went over pretty well, especially
as the pudding was warm rather than hot. Charlie complained
that there wasn't enough brandy in the sauce, which I agreed
with, but I didn't say anything, as I was a mere guest.

We caroused another hour or so, but Anne is after all in her
mid-80s, so we toddled out at a decent hour.

Figgy Pudding and Hard Sauce
cat: traditional, English, Christmas, dessert
yield: 1

1 c chopped dry figs
1/4 c rum
1/2 c milk
1 ts white vinegar
1/3 c room temperature butter
1/2 c brown sugar, packed
1/4 ts cinnamon
1/4 ts ground ginger
1 lg egg
3/4 c flour
1/2 ts baking soda
1/4 ts salt
1/2 c toasted pecans, chopped
1/4 c golden raisins
h - hard sauce
1/4 c room temperature butter
3/4 c powdered sugar
1/4 c rum

In a small saucepan, combine figs, rum, and 1/4 c water.
Bring to a boil and simmer 3 min. Take off the heat and
drain liquid off the figs. Discard the liquid or reserve
for sauce. Take half of the cooled figs and puree in a
food processor, slowly adding the milk and vinegar. In
a separate bowl, mix the butter and sugar with the
cinnamon and ginger until light and fluffy and then add
the egg. Combine the flour and baking soda with the salt.
Slowly add the flour mixture in thirds into the butter
mixture, alternating with the milk-fig mixture. When it's
all mixed up and happy, add the rest of the figs and
pecans and raisins. Pour mixture into a buttered baking
dish with high sides. Cover that pan with foil and place
in a roasting pan. Bring a pan of water to a boil and
pour it in the roasting pan, coming 1 1/2" up the side of
the pudding pan. Place in the oven at 350F for 2 to 3 hr.
Make sure you keep replenishing the water so it doesn't
burn. To check if it's done place a toothpick in the
middle and if it comes out clean, it's done. Tip it out
of the pan onto a platter and serve warm with hard sauce.

For the sauce: Mix butter and sugar until fluffy and add
the rum. Serve on warm pudding and enjoy.

South Bend Tribune 12/17/07
Chef Tim Carrigan is chairman of the Culinary Arts
Department at Ivy Tech Community College in South Bend.

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