LESLEY WATERS COOKERY SCHOOL 

Instant Figgy Pudding

Serve with rich vanilla ice-cream or custard

Serves 8.

Ingredients

  • 115g (4oz) butter

  • 115g (4oz) soft brown sugar

  • 2 free range eggs

  • 1 tablespoon plain flour

  • 225g (8oz) fresh granary breadcrumbs

  • 1 teaspoon ground cinnamon juice & grated rind of 1 orange

  • 255g soft dried figs

  • 200g dried soft apricots, chopped

  • 1 carrot, peeled & grated

  • 2 tablespoons Amaretto (optional)

  • 110g extra dried apricots simmered gently in the juice of 1 orange

  • Liberty Fields apple syrup

Method

1.    Grease 6 x individual pudding basins or 140g individual teacups and place a piece of greaseproof paper in the bottom.

2.    Pre heat oven to 180C.

3.    In a large bowl, cream together the butter and sugar. Beat in the eggs and stir in the flour and breadcrumbs.

4.    Add the cinnamon, orange rind and juice, apricots, dates or figs, carrot and half the brandy. Mix together thoroughly. Transfer to the prepared basin. 5.    Place in a roasting tin and half fill the tin with boiling water. Place in the oven for 45 minutes.

6.    Allow the pudding to stand for 15 minutes, before turning out. Top with extra apricots and a generous trickle of Liberty Fields apple syrup. Serve with clotted cream.

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