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Recipe: 3 Fig Pudding With Rum Butter
Similar Categories: Fig, Pudding, Rum, Butter
1 lb Dried figs
1 3/4 c Milk
1 1/2 c All-purpose flour
2 1/2 ts Baking powder
1 ts Freshly grated nutmeg
1 ts Cinnamon
3/4 ts Salt
3/4 lb Suet (white beef fat);
-ground (available
From a butcher)
1 c Sugar
3 lg Eggs
1 1/2 c Fresh bread crumbs
3 tb Grated orange zest
---RUM BUTTER---
1/2 c Unsalted butter; softened
1/2 c Demerara sugar; (see note)
2 tb Dark rum
1 tb Grated orange zest
Freshly grated nutmeg; to
-taste
Makes 6 servings To make pudding: Rinse heavy saucepan with cold water and
in it combine the figs and milk. Bring the mixture just to boiling over
very low heat and simmer, stirring 20 minutes. Let cool.
Into a bowl, sift the flour, baking powder, nutmeg, cinnamon and salt. In a
large bowl, cream the suet and sugar until the mixture is fluffy and add
the eggs, one at a time, beating well after each addition. Stir in the
bread crumbs and orange zest. Add the flour mixture alternately with the
fig mixture, beating well after each addition. Pour the batter into a
well-buttered, 2-quart decorative pudding mold fitted with a lid. Put the
mold on a rack in a heavy kettle and add enough hot water to the kettle to
reach halfway up the sides of the mold. Cover the kettle and steam the
pudding over moderately low heat 2 hours, adding more water if necessary.
Remove the mold from the kettle and let the pudding cool, covered, 20
minutes. (The pudding can be made several hours ahead, cooled and kept
refrigerated. Steam 1 to 1 1/2 hours to reheat.)
To make rum butter: Cream the butter and sugar. Beat in the rum 1
tablespoon at a time. Add orange zest and nutmeg and beat until mixture is
light and fluffy.
To serve, invert a serving plate over the mold, and invert the pudding onto
the plate. Serve the pudding warm with the rum butter.
Note: Demerara sugar is a coarse, dry-textured raw sugar from the Demerara
region of Guyana. It available at specialty shops and gourmet stores.
Per serving: 1,132 calories (50 percent from fat), 64 grams total fat (26
grams saturated), 155 milligrams cholesterol, 131 grams carbohydrates, 14
grams protein, 721 milligrams sodium, 9 grams dietary fiber.
Per serving: 4131 Calories (kcal); 129g Total Fat; (27% calories from fat);
70g Protein; 696g Carbohydrate; 868mg Cholesterol; 3625mg Sodium Food
Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 19 Fruit; 23
Fat; 13 1/2 Other Carbohydrates
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Fig, Pudding, Rum, Butter
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