Figgy Pudding Mold Recipe

Figgy Pudding (Paleo, Gluten Free) + Food Allergy …

WebNov 13, 2017 · Instructions. Preheat oven to 350°. Grease four one-cup ramekins. Combine figs, dates, and water in a medium saucepan and …

1. Preheat oven to 350°.
2. Grease four one-cup ramekins.
3. Combine figs, dates, and water in a medium saucepan and bring to a boil over medium heat.
4. Turn heat down and simmer 10-15 minutes.

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Traditional Christmas Pudding (Figgy Pudding) The …

WebAug 8, 2022 · Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky. Generously butter your 2 liter/3.5 …

1. Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
2. The next day, place the breadcrumbs, flour, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down
3. When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog

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Persimmon Steamed Pudding (stepbystep) Farm to …

WebFeb 27, 2024 · For the details of the recipe itself, see the recipe card below. Step #1: After mixing sugar and melted butter, and combining …

1. In a bowl stir together the flour, cinnamon, salt and nutmeg. In another bowl thoroughly mix together the sugar with the melted butter. melted butter. Combine the flour mixture with the butter mixture and stir well.
2. Remove blossom end of persimmons and cut them into quarters (if using Fuyu persimmons, peel them first). Add the persimmon pulp and the rest of the ingredients (baking soda through nuts) to the flour/sugar mixture in the bowl and stir together. This is your cake batter.
3. Generously grease the pudding mold with butter or spray oil, making sure you get all the crevices of the mold, including the center hole of the bundt pan. Pour the batter into the mold two thirds of the way up. Cover tightly with aluminum foil, crimping the edges around the mold.
4. In a stockpot or canner large enough to fit the mold with a couple inches left at the top, lower the mold inside the pot. If you have a metal trivet to place on bottom of pot before placing the mold in the pot, it will help ensure you don’t burn the bottom of the pot. Add enough water to the pot to bring the water level up to 1/2 of the sides of the mold. Add a penny or glass marbles to the pot if you think you will forget to check the water levels. Cover the pot and turn the burner on to medium high heat to bring the water to a low boil. Once the low boil is achieved, lower the heat to medium or medium-low to keep the water at a low simmer (or gentle boil). Once you reach the boil/simmer, start timing your cooking. You want to keep the water simmering for 2 1⁄2 hours. Keep checking the water level every 30 minutes (set a timer)

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