Chocolate Figgy Pudding

It’s a dessert by many names called Christmas
pudding, plum pudding, or Figgy pudding. But
don’t get it confused with fruit cake!



Becky Low shares the low-down on a tasty
Christmas tradition that she says we should
embrace.

Chocolate Figgy Pudding
¾ cup milk
¾ cup chopped dried dates or raisins
¾ cup chopped dried figs or raisins
½ cup dark chocolate chips
¾ cups fresh or moist bread crumbs (1-2 slices bread)
¾ cup flour
½ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon cinnamon, optional
¼-½ teaspoon nutmeg, optional
½ cup sugar
¼ cup butter, softened
1 egg
1 teaspoon vanilla
zest from ½ orange
2 cups caramel sauce or vanilla pudding (see recipe
below)


Preheat oven to 350 degrees. Place in the preheating oven a
9×13 cake pan filled with ¾-1 inch hot water (NOTE – fill
the pan after it is in oven to prevent spills). Generously
butter sides and bottom of six 1-cup ramekins;* set cups
aside.

Place milk in microwave safe bowl; microwave 1-minute on
high. Add dates and figs (or raisins); microwave 30
seconds, stir and microwave 30 seconds longer. Stir in
chips and allow to stand at least 10 minutes to cool while
preparing rest of recipe.

Place 1-2 slices fresh or moist bread in blender; pulse
blender until bread is reduced to crumbs; measure crumbs
and set aside; repeat as needed for correct measure. Add
flour, salt, baking soda, baking powder and optional
spices; set aside.

Beat together sugar and butter; add egg and beat until
smooth. Stir in fruit/milk and dry ingredients. Spoon into
prepared ramekins. Place ramekins in 9×13 pan filled with
hot water (water should be at least ½ way the side of the
cups; bake 35-40 minutes. Carefully remove pan from oven;
allow to cool 10-15 minutes, remove ramekins from water and
unmold on serving plates (may serve in ramekins if
desired). Serve warm or cold with caramel sauce or vanilla
pudding spooned over top.



Notes:
Requested by carolers in the popular Christmas carol “We
Wish You A Merry Christmas” this 16th century Olde English
dessert has a modern make-over. Serves 6-12



* May replace ramekins with a standard 12-cup muffin tin
for smaller portions; bake 25-30 minutes. NOTE: finished
product will be more firm and muffin like rather than
steamed pudding texture.



* May double recipe and place in 8-cup pudding mold or
bundt cake pan; cover tightly with foil or a lid. Place
filled mold/bundt cake pan on a trivet over simmering
water; cover larger stock pot and steam 2-3 hours depending
on size of pudding (note – a canning kettle works well for
steaming). Water should gently boil or simmer throughout
the steaming process – periodically check to ensure pan
does not boil dry.



Mom’s more traditional Steamed Pudding recipe (also called
Figgy Pudding, Christmas Pudding or Carrot Pudding) see
http://studio5.ksl.com/index.php?nid=126&sid=9055593



Caramel Sauce: In a medium sauce pan over over medium,
stirring constantly bring to a boil 1-cup sugar (brown or
white), 1-cup cream and ½-cup butter; reduce heat to low
and simmer 5 minutes without stirring. Stir in 1-teaspoon
vanilla. Serve hot or cold (makes 2 cups sauce)



NOTE: Vanilla Pudding may be substituted for the caramel
sauce. Stir a little milk into pudding to make it
“spoonable.”



For delicious dairy recipes and nutrition information go
to
www.DairyCouncilUTNV
.com
, www.NationalDair
yCouncil.org
or on
Facebook www.facebook.com/D
airyUTNV

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