Tuesday, December 25, 2012

Figgy Pudding {Dickensian Christmas Eve}

I originally had Plum Pudding with a Hard Sauce on our Dickensian Christmas Even menu, but Nonna asked, "No figgy pudding...like the song?!?" Fine.


I started with this recipe for Warm Sticky Figgy Pudding, on the FoodNetwork's website, but I wanted more fig than date and didn't have any chocolate in the house - that was unwrapped and not destined for stockings, that is. So, I adapted quite a bit...

2 C dried figs
1 C dates

Cover the dates and figs with boiling water and steep till cool. Drain the liquid, but reserve 2 C for the recipe. Destem and deseeds the fruits and use a potato masher to create a paste.

In a large mixing bowl place the 2 C of liquid, 1 t baking soda, fruit mash, 1 C organic brown sugar, 2 T dark rum, and 2 eggs. Whisk until smooth. Butter your ramekins or other baking dishes.

Gently fold in 2 C white whole wheat flour, 1/2 C ground almonds, 2 T unsweetened cocoa powder, and 1 t baking powder. Spoon the mixture into the ramekins - less than 3/4 full. It will rise.

Preheat the oven to 350 degrees. Bake for 20-25 minutes...until the top springs back to the touch. Let cool on a wire rack for 5 minutes. Run a knife around the edges and invert to unmold. Serve with a hard sauce and/or vanilla ice cream. We just had the ice cream...and mugs of Smoking Bishop.

Merry Christmas!





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