Christmas Figgy Pudding Recipe at MyDish

Christmas Figgy Pudding

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Method

  • Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour a pudding basin. Heat oven to 180C/fan 160C/gas 4.
  • While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon into a pudding basin and cook for 40-45 mins until risen and firm.Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the cream. Remove the pudding from the oven. Leave in the basin for a few mins, then loosen well from the sides of the basin with a small palette knife before turning out. You can serve now with the sauce drizzled over, but it'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into an ovenproof serving dish. Sit the upturned pudding on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).

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    Ingredients

    •  
    • FOR THE PUDDING
    • 225g whole medjool dates
    • 175ml boiling water
    • 1 tsp vanilla Extract
    • 175g self raising flour
    • 1 tsp bicarbonate of soda
    • 2 eggs
    • 85g butter. softened + a little for greasing
    • 140g demerara sugar
    • 2 tbsp black treacle
    • 100 ml whole milk
    •  
    • FOR THE SAUCE
    • 175g light muscovado sugar
    • 50g butter
    • 225ml double cream
    • 1 tbsp black treacle

    By Views 2511  Added Thu Sep 10 2009


    Neither my wife or I are big fans of Christmas pud and after we had our first child we wanted to begin to find Christmas recipes that would be for 'our family Christmas'. After scouring the internet for alternatives I finally searched for figgy pu Read More