Oh, Bring Me Some Figgy Pudding #Foodie Extravaganza

Have you ever had Figgy Pudding?  You know, the one you here about in the song?  The one where they have to explain to Miss Piggy that they are saying Figgy pudding and not Piggy pudding?

This version right here!  This album is one of my all time favorite Christmas Albums.  I would highly recommend it.

Figgy Pudding is an Old English Holiday Tradition.  Why am I sharing it with you today? Today is the first day of National Fig Week!!  I make this wonderful dessert at least once each holiday season and it is always a huge success.  

I was very excited when my friend Cam, of  Culinary Adventures with Camilla, chose Figs as the theme for our Foodie Extravaganza party this month.  I had been holding onto this recipe since I made it last year.  When Cam announced the theme I knew this would be the perfect recipe to share, just in time for this years holiday dinners.

This dessert requires a special mold.  I don't know what you could use besides a pudding mold and I guess it could be used for other steamed puddings but I haven't ever made any other kind. Although you will find this recipe very similar to bread pudding so perhaps I will make my next bread pudding in this mold and see how it turns out.

First you reconstitute the fruit in water by first bringing it to a boil and then simmering until the figs are tender but still hold their shape.  Remove from heat and set aside.

I put the nuts into a food processor and pulse until they are finely ground, then I add in the bread and pulse until it turns into pea size pieces.  Pour that into a bowl, add the flour and whisk to combine.

Drain the fruit, reserving the liquid.  Cut some of the figs in half and press them onto the bottom of the mold that has been liberally treated with butter.  Roughly chop the remaining figs and set aside.

Make the batter and then pour it into the mold.  The mold gets sealed and placed into a water bath that reaches halfway up the sides to bake.

Remove it from the oven and the water bath.  Leaving it sealed, let rest for 15 minutes before opening.

It's now ready to be inverted onto a serving platter to await presentation at dessert.  All that is left to do is boil the reserved liquid from the fruit down to a syrup and whip some fresh cream.

When ready to serve, cut into slices, drizzle with the syrup and top with a dollop of whipped cream.  Your family and friends will soon be singing "Oh, bring me some piggy figgy pudding".

Foodie Extravaganza is a great party each month where we all get together to celebrate Food Holidays.  It is a lot of fun.  If you are interested in joining us you can learn more about it on our Facebook page.

Steamed Figgy Pudding 

adapted from Williams Sonoma

8 oz. dried figs, tough ends trimmed and discarded

1/2 c. dried currants

1 c. walnuts, toasted

8 slices white sandwich bread, crusts removed

1 1/4 c. flour

7 T. butter, room temperature

1/2 c. firmly packed, dark brown sugar

3 eggs

1 c. whole milk

1 t. vanilla

1 pint heavy cream, whipped

Place the figs and currants into a saucepan with 2 cups water.  Place over med high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for about 20 minutes, until figs are softened but still retain their shape.  Remove from heat and set aside.

Place the walnuts into a food processor and pulse until finely ground.  Cut the bread into quarters and add it to the food processor.  Pulse several times until the bread is pea sized pieces.  Transfer to a large bowl and whisk in the flour until combined.  Set aside

Liberally butter a 7 cup pudding mold.  Remove the fruit from the boiling liquid, reserving liquid.  Halve enough of the figs so that they can be pressed decoratively around the bottom of the mold, cut side down.  Coarsely chop the remaining figs and set aside.

In the large bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and sugar until fluffy.  Add the eggs, one at a time, beating well after each.  Beat in the milk and vanilla.  Turn the mixer to low and stir in the chopped figs and currants. Slowly add the flour mixture until combined.

Pour the batter into the prepared into the prepared mold and fasten the lid.  Place the mold on a rack (I used a large biscuit cutter ring) in a large pot.  Pour in boiling water until it reaches halfway up the sides of the mold.  Place over high heat and bring to a boil.  Reduce heat to medium low, cover the pot and boil gently for 2 hours, replenishing the water as needed.

Remove the mold from the water and let rest, sealed, for 15 minutes.  Remove the lid and invert onto a serving platter, tapping gently to release pudding.

Bring the reserved cooking liquid from the fruit to a boil, cooking until reserved to 1/2 cup, about 5 minutes.

Cut the pudding into wedges, drizzle with the syrup and top with whipped cream.  Print Recipe

Let's see what the others are bringing to celebrate National Fig Week!

• Fig and Anjeer Milk Shake by Sneha's Recipe
• Fig and Blue Cheese Tarts by Food Lust People Love
• Fig and Walnut Bread by Caroline's Cooking
• Sourdough Barley Bread with Figs and Pecans by Karen's Kitchen Stories
• Steamed Figgy Pudding by A Day in the Life on the Farm
• Warm Potato Salad with Tea-Steeped Figs by Culinary Adventures with Camilla