Toffee figgy pudding recipe

April 7, 2016 2:46 pm Published by 1 Comment

Because you won’t go until you’ve got some, will you?!

This is adapted from a recipe developed by chef Joe Gray and on sale in the Zizzi chain of restaurants for a time. The Italian for it, should you wish to give your menu a continental twist, is Torta di Fichi e Datteri. It’s the kind of dish where the quality of your ingredients really shines through. And you know where to come for the highest-quality ingredients, don’t you?

Figgy Pudding Ingredients

150g dates, stoned and chopped
150 dried figs, chopped
250ml black tea, made with 1 teabag
1 tsp bicarbonate of soda
85g softened unsalted butter, plus extra butter for greasing
175g caster sugar
2 large free-range eggs, beaten
175g self-raising flour, sieved
Zest of 1 orange
1 tsp ground mixed spice

For the sauce:
200g light muscovado sugar
200g unsalted butter
300ml double cream
Vanilla ice cream, or clotted cream, to serve

Method

Preheat the oven to 180°C/gas 4. Butter 6 individual pudding moulds. Place the dates in a small pan, then cover with the hot tea. Bring to the boil and cook for 3-4 minutes until the dates have softened, then stir in the bicarbonate of soda.
As when baking a cake, cream together the butter and sugar before adding the eggs, one at a time. Fold in the flour, mixed spice and date mixture, then pour into the baking dish.
Make the sauce by putting the sugar, butter and cream into a pan. Place over a low heat and melt the sugar until it has dissolved, then turn the heat up and simmer for 3-4 minutes, or until the sauce is a light toffee colour.
Share out half the sauce between the individual moulds, saving the rest to be used as a pouring sauce. Fill to within 5mm from the top with the cake mixture. Cover each mould or ramekin with a square of pleated buttered tin foil (the pleat in the middle of the foil will help the foil to expand once the pudding starts to rise). Secure with string or an elastic band.
Place the puddings on a roasting tray with 1.5cm of boiling water in it and bake for 20-25 minutes until the top is springy and a skewer comes out clean when inserted into the cake.
Serve the puddings by removing the moulds and the lids, tipping them onto a plate. Serve with the rest of the warm sauce and a big scoop of vanilla ice cream or clotted cream.

 

 

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This post was written by Yzanne

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