With figs abundant throughout the region in December this is a traditional style English recipe which actually works with our in-season produce! We used frozen fig pulp and fresh figs from local fig grower John Butler which, along with Berry Sweet raspberries, are available at the Northern Valleys Locavore Store
2 cups fig pulp
1 cup chopped pitted dates
2 cups water
1 teaspoon baking soda
1/2 cup butter softened
1 cup dark brown sugar
2 tablespoons dark rum
2 1/2 cups all purpose flour
1 teaspoon cinnamon
1 tablespoon baking powder
An espresso coffee
1/2 cup butter for toffee sauce
1 cup dark brown sugar for toffee sauce
A bundt tin
Fresh fruit to garnish
Boil water and dried fruits in a saucepan for five minutes, then remove from heat and add baking soda. (This will froth up.) Set aside to cool then, puree in a food processor to form a smooth paste.
Step 2: Preheat oven to 190 degrees C.
Step 3: Cream butter and brown sugar. Add eggs and coffee, beating to combine. Continue beating while you add cooled fruit mixture.
Step 4: In a separate bowl, sift together flour, cinnamon, and baking powder. Gently fold the flour mixture into the fruit batter. Avoid over mixing.
Step 5: Grease one large Bundt-style pan with butter. Fill with batter about 2/3 full. Place the figgy pudding cooking vessel in a large baking dish and fill the dish with hot water, about 1/2 way up the sides of the pudding dish. Bake for 25-30+ minutes. The figgy pudding is done when a skewer inserted in the thickest part of the pan reveals a moist crumb. DO NOT OVERCOOK. Remove from oven and allow to cool completely.
Step 6: Before serving, bring 1/2 cup of butter and 1 cup of dark brown sugar to a boil over medium-high heat. Boil 2-3 minutes, thickening slightly. Remove from heat. Carefully remove figgy pudding from tin onto serving platter. Pour “toffee” sauce over the top and garnish with fruit.