Monday, February 29, 2016

Figgy Pudding



225 gms dried figs
100 gms self raising flour
A pinch of salt
100 gms wholewheat flour
100 gms butter
100 gms brown sugar
50 gms walnuts chopped
1/2 tsp ground ginger
2 eggs beaten
2 tbsp milk
2 tbsp honey


Soak the figs in water for at least 3 hrs. 
Drain and chop roughly. 
Sift the self raising flour and salt in a bowl, then stir in the wholewheat flour.
Add the margarine in pieces, then rub into the flour until the mixture resembles breadcrumbs. 
Stir in the sugar, walnuts, figs and ginger, then stir in the eggs and enough milk to give a soft dropping consistency. 
Put the honey in the bottom of a well buttered 900 ml pudding basin. 
Spoon the pudding mixture into the basin and then cover the top with greased foil. 
Make a pleat in the center to allow the pudding to rise during steaming. 
Tie securely with string.
Place the basin in a steamer or double boiler. 
Cover with lid and steam for 2 hrs. 
Remove foil and turn the pudding out on into a warm serving dish. 
Serve hot with thin custard.

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