Ah, Figgy Pudding!

Is there really such a thing as a “figgy pudding?”

Actually there is: there’s the warm, sticky English pudding usually made with figs, nuts, brandy served with cream, and there’s the annual holiday event of fun, giving, sharing, and singing in downtown Seattle. The streets were filled with carolers surrounding the Westlake Center area, and as we stood under the Bon star experiencing a symphony of sound, color, movement, and aromas that made one laugh and hug strangers on the street. Then there were the years living in a tiny English village named Boxford. Think ‘over the hills and through the dales’. We were snowed in miles from any town so you make do.

This year we are caught up in the warmth and joy of the season, but alas, not in Seattle or England so giving it a try in the kitchen making the desert! If you’ve ever experienced either the event or the sticky treat you know they share an infectious sweetness of joyous tradition. ♫ Now bring us some figgy pudding……♫

figs Here’s what we did:
In a pot, simmer 1/2 c shredded carrot
3/4 c Fuyu persimmons, tops off and sliced
1 c fresh figs (dried if you must)
¼ c orange juice and ¼ cup schnapps

Simmer until carrots are tender; let cool. Once cool, give it a whirl in the processor. You want lumpy.
Fold in ½ c cranberry sauce (the kind with the actual fruit not the jelly), set aside.

Meanwhile, in a large bowl combine 1 cup (generous) flour
2/3 c plain breadcrumbs
¾ c brown sugar
¾ tsp baking powder
Zest & juice of 1 lemon
2 large eggs
2 Tbl honey

In your baking vessel, grease the sides. (we used those new silicone baking pans). Once the cooked fruits are cool and processed, you can pour it all into the bowl of dry ingredients giving it a good stir to mix it all together.
Pour, scrape and generally plop it all into the cooking vessel(s). We used several small ones since its gift giving time.

Now you steam the pudding. Yes, steam to cook it. Believe us… baked came out too dry, you want to do this right. We used a double boiler that had a secondary steam pan. You can also use those metal steamers typically used for vegetables.
Add water to touch the bottom of the steamer, cover and bring to a boil. Reduce heat to simmer. Check periodically to add more water. Steam the puddings until a knife comes out clean, about 2hrs.

We made 4 tiny loaf pans from one recipe and steamed them one at a time.

When done, remove from the steamer carefully and let cool 15 minutes. Think we forgot something? Using the ¼ c schnapps (no, you do not drink it), spoon some over the warm puddings. You can keep adding a spoonful each day too.

Ok, you can have a sip.

After a week of topping off the puddings, not you, they are ready to wrap up nicely as a gift. We suggest adding a fun card something like this:

To serve we suggest steaming the pudding 20 minutes. If you cannot wait that long, OK you can microwave it a minute or so to warm. Slather on some eggnog cream or hard sauce and enjoy. Cheers!

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