Fig Pudding: This Is How The English Dish Succeeds

Fig pudding: You need these ingredients

Fig pudding is difficult to make with fresh figs because they contain too much liquid. You need:

• 300 grams of dried figs
• 140 grams of ground hazelnuts
• 125 grams of flour
• 250 grams of butter
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 2 egg yolks
• 1 teaspoon
• A pinch each of nutmeg, coriander, and salt
• Zest of a lemon and some lemon juice
• Margarine for greasing the pudding mold
• 40 ml rum for flambéing

This is how the English fig pudding succeeds

Once you have all the ingredients ready and weighed, you can get started.

1. First, the dried figs are crushed. If there are still stalks on the fruit, remove them. The fig pieces get the right size for the pudding if you put the fruit through the meat grinder and use the coarse disc.
2. Now put the figs in a large bowl and mix in the ground hazelnuts.
3. Now the flour and the butter are added and a little “manual work” follows: Knead a firm dough from the previous ingredients. Gradually add sugar, vanilla sugar, egg yolk, and spices.
4. It is important that you knead the dough thoroughly and mix all the ingredients well. Once that’s done, grease the pudding mold with margarine and fill in the dough.
5. Smooth the surface and place greased parchment paper on top. If your pudding mold does not have a lid, seal it with aluminum foil and then place a tea towel over it, which you fasten with a cord around the edge of the mold.

Fig pudding is prepared in a water bath

The pudding is not baked but prepared in a water bath. You need a deep and sufficiently large pot and a tripod on which you can place the pudding mold.

• Once the mold has been prepared in this way, fill it up with enough boiling water so that about half of the pudding is in the water.
• So the pudding has to simmer for about four hours. You can test whether the pudding is ready using the stick method: insert a thin wooden stick into the middle of the pudding and pull it out. When no more dough sticks to it, the pudding is ready.
• Then get the finished pudding out of the water bath. Before you tumble it, it should be allowed to rest in the form for five minutes.
• Fig pudding is served hot. At the table, it is doused with rum and flambéed.