This morning on the radio I heard We Wish You A Merry Christmas, which always draws my mind to Figgy Pudding. The radio host even talked about it after, wondering if she would ever come into close contact with one.
I can only imagine what the Middle Ages Figgy Puddings were like, (thought not too long. I get frightened at the thought.) But last year I actually made a Figgy Pudding circa 21st century, and I was delighted with the results. This morning's radio musings reminded me that I have to start preparing to bring another one to Christmas Dinner this year. There will be family in town that did not get to experience it last year.
I stumbled into the opportunity to experience Figgy Pudding because we had a guest on The Food Show (airs 2-4pm weekdays on WGSO 990AM) last holiday season that we always enjoy. His name is Andre Darlington and the book is A Booze and Vinyl Christmas, in which he goes through eras of Christmas music and matches a particular album to some cocktail or bar bite, or in this case, Figgy Pudding.
.jpg)
He does great work so I trust his research. My Figgy Pudding experiment would be safe. I borrowed an exquisite decorative Bundt pan from my baking expert daughter, and it was a showstopper dessert. Best of all, it was easy. The worst of it was that whole water bath thing that is required for cheesecake. And in my case I was a little worried it might not dislodge easily from the intricate bundt pan.
Figgy Pudding will now become a fixture at our table. I was shocked by how good it was.
.jpg)
So I’m running this piece again with the recipe if anyone would like to surprise their family and friends with an unexpected chance to try the Medieval Olde English Christmas dessert. (relax, no mutton is involved.) Here's the recipe from the book:
What is figgy pudding, anyway? Originally, it was a boiled mess of suet and fruit that became popular in the Middle Ages-which is why it's called for in the popular carol "We Wish You a Merry Christmas." The carol is based on a traditional English song with origins in the sixteenth century. While boiling or steaming pudding can be a hassle, this version bakes it in a water bath for a delightful novelty treat that's so tasty you may make it again every year! Of course, there's a boozy sauce to warm up the carolers.
SERVES 8
1½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon kosher salt
3 eggs
1 cup butter, softened
1½ cups finely ground bread crumbs
1¾ cups milk
1 tablespoon orange zest
1 tablespoon lemon zest
1 cup chopped dried figs
1 cup chopped dried dates
14 cup chocolate chips
FOR THE SAUCE:
¾/ cup heavy cream
8 tablespoons unsalted butter
1 cup light brown sugar
2 tablespoons brandy
Preheat oven to 350°F and grease a Bundt pan.
In a medium bowl, mix flour, sugar, baking pow-der, nutmeg, cinnamon, and salt. In a large bowl, beat eggs one minute on high, reduce speed to low, and add butter, bread crumbs, milk, and zest.
Slowly incorporate flour mixture and stir in figs, dates, and chocolate chips. Pour mixture into the prepared Bundt pan and cover with greased foil. Place the mold in a roasting pan and transfer to the oven. Fill the roasting pan with water until it reaches 2 inches up the side of the Bundt pan. Bake for 2 hours. Remove the pudding from the roasting pan, remove foil, and let cool on a wire rack for 10 minutes. Invert Bundt pan onto a serving plate and remove mold. Serve with warm sauce over individual pudding slices.
In a medium saucepan, heat cream and butter until butter is melted. Add brown sugar and stir until sugar is dissolved. Add brandy, stir, and remove from heat.
