Figgy Pudding with Custard Sauce
A traditional English steamed pudding served during the Christmas holiday. This version calls for butter and shortening instead of suet, as was used in olden times.
1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
3 large egg yolks
1 cup milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 large egg whites, stiffly beaten
2 cups milk
1 large egg
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon butter
Sweetened whipped cream for garnish (optional)
- Preheat oven to 325°F (160°C). Generously grease an oven-proof 2-quart bowl or mold; set aside.
- For Figgy Pudding: Cream together butter and shortening. Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold stiffly beaten egg whites into mixture.
- Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325°F (160°C) for 4 hours, replacing water as needed.
- For Custard Sauce: In saucepan, scald milk and allow to cool.
- Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
- Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.
Makes 12 servings.