|The Figgy Pudding|
I got the recipe from The Good Housekeeping Cook Book, 1942, which I always call by the wrong name, but whatever it is, it's a good cook book.
When this first came out of the steamer it was horrible. I mean nasty face, wipe your tongue on a towel & wash out your mouth disgusting. As it cooled it got better.
|Why does Blogger always want you to turn your head?|
Cost: About $10 if you have the staples. Half of that is the dried figs. Don't skimp on figs.
How accurate was it? Pretty accurate. I had the pudding molds, used all the right ingredients (almond milk vs. cow's milk as my kid can't do dairy) and used the right tools.
Results: worth it. Once a year. Prep ahead. It's quite good after a few days.
|Prettiest part of the whole project was the chopped figs in the milk.|
This picture is here because it's pretty.
It's also a good idea to chop the figs a little smaller, but not much.
I also want to emphasize that you need to babysit this part of the process. DO NOT leave this alone on the stove. You'll see why shortly.
My father says that my grandmother used to melt her suet vs. grating it, and I may try that in the future. Grated works fine, but it takes a lot of time.
PS, very sticky. Smells fabulous.
|Spray grease & floured|
|Comes out mostly clean|
This one, however, is complete, and super-cute, and very little and it was a gift from a friend. However, it makes enough pudding to feed a family of 5 without any issues. Did I mention this recipe is HUGE?
We skipped the hard sauce on the little pudding so my son could enjoy it dairy free.
This pudding keeps well wrapped in wax paper or saran wrap. Don't refrigerate, you won't like it.
Don't overeat this. One slice is plenty. That's one flute on the large or two on the small. I'm telling you this for your own good. It's quite rich and eating more than that can leave you a bit queasy.