Steamed Figgy Pudding

This steamed dessert is filled with dried fruit, rum, and an array of warm spices.

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  • Makes: 10 servings
  • Prep: 25 mins
  • Cook: 1 hr 30 mins
  • Cool: 30 mins

Steamed Figgy Pudding

Directions

  1. Grease a steamed pudding mold or a 1-1/2-quart casserole; set aside. In a medium bowl combine figs, dried fruit bits, and dried cranberries. Stir in orange peel, orange juice, and rum; set aside.
  2. In a small bowl stir together flour, apple pie spice, baking powder, salt, and baking soda; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and vanilla until combined. Beat in flour mixture. Use a wooden spoon to stir in bread crumbs and fruit mixture. Spoon batter into prepared pudding mold; cover tightly with greased foil.
  3. Place pudding mold on a rack in a deep kettle. Add boiling water to kettle to a depth of about 1 inch. Cover and bring to a gentle boil. Steam about 1-1/2 hours or until a long wooden pick or skewer inserted in center of pudding comes out clean. Add more boiling water to kettle, as necessary.
  4. Remove pudding mold from kettle. Remove foil. Cool on a wire rack for 30 minutes. Loosen edge of pudding from sides of mold; invert pudding onto a serving plate. Brush with honey. Garnish with persimmon strips. Serve with Bourbon Custard Sauce. Makes 10 servings.

From the Test Kitchen

Prepare as directed. Place inverted pudding in airtight container; cover. Store in the refrigerator overnight. Let stand at room temperature for 30 minutes and serve as directed.

Bourbon Custard Sauce

Directions

  1. In a medium saucepan whisk yolks until combined. Whisk in sugar and salt; set aside. In a small saucepan heat half-and-half over medium heat just until tiny bubbles form around the edge. Slowly stir the hot half-and-half into the egg yolk mixture. Cook and stir with a wooden spoon over medium heat just until the mixture thickens enough to coat the back of a clean metal spoon. Remove from heat. Stir in bourbon, if desired, and vanilla. Quickly cool mixture by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Transfer sauce to a bowl; cover the surface with plastic wrap. Chill at least 2 hours.
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