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Date, Fig and Orange Pudding

Date, Fig and Orange Pudding

(Makes 6 servings)

Orange – 2, juice and rind

Dried Dates – 2/3 cup, pitted and chopped

Dried Figs – 2/3 cup, chopped

Orange Liquor – 2 Tablespoons

Butter – 12 Tablespoons, unsalted (plus extra for greasing)

Light Brown Sugar – 3/4 cup

Eggs – 3 large

Whole Wheat Flour – 2/3 cup, self-rising

Unbleached Flour – 1 cup, self-rising

Corn Syrup – 2 Tablespoons golden

  • In a medium saucepan, place orange juice and rind.  Add the chopped dates, chopped figs and orange liquor.  Cook, covered, over gentle heat for 8 to 10 minutes, until the fruit is soft.
  • Leave the fruit mixture to cool, then transfer to a food processor or blender and purée until smooth.  Press the fig purée through a sieve (strainer) to remove the fig seeds, if you wish.
  • Cream the unsalted butter and light brown sugar until pale and fluffy, then beat in the fig purée.  Beat in the eggs, then fold in the flours and mix until combined.
  • Grease a 6-cups pudding basin and pour in the golden corn syrup.  Tilt the bowl to coat the inside with a layer of syrup.  Spoon in the pudding mixture.  Cover the top with baking parchment, with a pleat down the center, then tightly with aluminum foil.
  • Sit the bowl in a large pan and pour in enough water to come halfway up the sides of the bowl.  Cover with a tight-fitting lid and steam for 2 hours.  Check the water level occasionally and top up if necessary.  Turn out and decorate with butterscotch and whipped cream.

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