The Figgy Piggy Recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Bacon has found its way into everything from candy bars to lip balm. Getting bacon into your booze takes a little time, but is totally worth the effort. Bourbon is my spirit of choice for infusing bacon, and requires a simple technique called “fat washing.” Make a brilliant Old Fashioned or Manhattan with your bacon bourbon, or try my recipe for The Figgy Piggy.
- 2 Ounces bacon washed bourbon (recipe below)
- ¾ Ounce fig puree (recipe below)
- ½ Ounce Vya sweet vermouth
- 2 -3 dashes orange bitters
- ½ strip of cooked bacon and quartered fig for garnish
Calories Per Serving173
Folate equivalent (total)1µgN/A
Recipe: Chef Larry Stewart’s Figgy Piggy
The ‘Figgy Piggy’ features a thick cut roasted pork chop stuffed with roasted shallots and figs. The chop is plated on a two-potato hash with ham hock, Brussels sprouts and mushrooms, and then finished with a slathering of bacon jam, a piece of tempura bacon, and then topped with a fig port sauce.
Sounds simple enough, but if the recipe Chef Stewart shared with Alberta Pork sounds too challenging, all this month you can savour the Figgy Piggy in the house that created it.
Hardware Grill is one of Edmonton’s longest running fine-dining restaurants. They’ve been smoking their bacon in house for the last 19 years, and Chef Stewart believes they were one of the first to put pork belly on a menu in Edmonton.
Over the years, Chef Stewart has seen how acceptance for different pork cuts has changed. Pork, and not just bacon, has experienced an increase in popularity in the last few years, and the kitchen is always looking for innovative ways to incorporate different cuts in their dishes.
Perhaps that is why the June is Pork month feature at Hardware Grill features not one but four different pork components in one dish. Visit Hardware Grill this month to try out Chef Larry Stewart’s ‘Figgy Piggy’.
Recipe courtesy of Chef Larry Stewart, Hardware Grill
4 Alberta pork loin chops (Bone on- roughly 8 oz. each)
4 strips THICK cut bacon
375 ml red wine
4 oz chopped dry figs
2 oz balsamic vinegar
1 cup demi glace
Combine red wine, figs and balsamic in a small pot – reduce by half. Add demiglace, return to a simmer, blend with hand mixer & strain.
16 oz maple syrup
16 oz apple cider vinegar
4 oz soya
16 oz vegetable oil
4 Tbsp Dijon
8 oz shallots, julienne
2 Tbsp butter
4 oz figs, dried
1 oz Armagnac (French brandy)
1 ½ Tbsp chopped thyme
Sauté shallots in butter until golden but not overcooked. Deglaze pan with Armagnac, add figs and thyme. Mix and cool immediately.
TEMPURA BATTER 3⁄4 cup beer (not a dark beer!)
3⁄4 cup rice flour
3⁄4 tsp salt
1⁄4-1⁄2 tsp cayenne pepper (optional)
1 tsp garlic powder (optional or to taste)
vegetable oil (for deep frying) seasoning salt
Place pork (delete Alberta) in marinade for 8 hours then discard marinade. Using a small, sharp knife, make an incision in middle of side of pork chop and slice a cavity. Stuff with fig & shallot stuffing (be generous), poke with finger to distribute. Cook bacon in oven to 90% crisp, cool. Dip bacon into tempura batter and deep fry for 90 sec – 2 minutes. If it seems thin, batter again, deep fry and then keep warm. When ready, grill or roast pork chops(delete Alberta) (350F) to medium. Serve with fig-balsamic sauce and top with bacon.
Best served with roasted potatoes or a sauté potato hash. Serves 4.
Recipe by Angus AnMaenam’s Pork and Prawn Dumpling with Geng Gati Sauce Ingredients: Gati sauce 1 cup of coconut cream 1 tsp of tamarind water 1 tbsp of white sugar 2 tbsp of finish sauce ( may need more, adjust to seasoning) Curry Paste* 2 tbsp of garlic 3 tbsp of galangal5 tbsp of chopped lemongrass2 tbsp of grachai (wild ginger)0.5 tsp of gapi […]
Chef Andrew Cowan loves Alberta Pork! For his June is Pork month recipe he kicked a standard BBQ dish up a notch with foie gras to give it some gourmet flavour. His pork and foie gras bratwurst served up with a new potato salad was so popular at Packrat Louie that he’s keeping it on […]
Edmonton food and lifestyle blogger Little Miss Andrea may be pint-sized, but the girl has an appetite, and she certainly knows her way around Edmonton’s food scene. I asked Little Miss Andrea to share her three favourite Alberta pork dishes that were being served up in Edmonton. In no particular order – she picked these three […]
Figgy Piggy documentation (De re coquinaria, recipe 287)
De re coquinaria, sometimes attributed to Caelius Apicius or Marcus Gavius Apicius, is a collection of approximately 500 recipes written in Vulgar Latin. ( Cooking and Dining in Imperial Rome, by J. Vehling, 1926, page 18.) The dating of the manuscript is tricky, the oldest extant manuscript, currently held by the New York Academy of Medicine, dates to the early 9th century CE and the original text may date as far back as the 2nd century CE, though it more likely dates to the 4th or 5th century CE. ( Cook like a Roman: The New York Academy of Medicine’s Apicius Manuscript, by A. Garner, 2015. https://nyamcenterforhistory.org/2015/10/15/cook-like-a-roman/ )
Original Text from the New York Academy of Medicine Manuscript, c. 830 CE (Apicius [De re culinaria Libri I-IX] http://digitalcollections.nyam.org/islandora/object/islandora%253A1116#page/1/mode/2up%20 , page 78.)
Pernam ubi eam cum caricis plurimis elixaueris et tribus laurei foliis detracta cute tessellam incidis et melle complebis. Deinde farinam oleo sub actam conteres et ei coreum reddis ut cum farina cocta fuerit eximas furno et ut est (i)feres.
Vehling’s Transliteration (Vehling 1926, page 170)
Pernam, ubi eam cum caricis plurimis elixaueris et tribus lauri foliis, detracta cute tessellatim incidis et melle complebis. deinde farinam oleo subactam contexes et ei corium reddis ut, cum farina cocta fuerit, eximas furno ut est et inferes.
Pork shoulder, ( Perna classically refers specifically to a haunch or ham together with the leg. http://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0059:entry=perna ) whereby it is seethed with many figs and three laurel leaves, the skin is pulled off and cut into a “checkered form” and filled with honey. Then you must combine (spelt?) flour and olive oil and return the same skin, afterwards it is cooked in the dough, then remove it from the oven when it is done and serve.
Vehling’s Translation (Vehling 1926, page 170)
The ham should be braised with a good number of figs and some three laurel leaves the skin is then pulled off and cut into square pieces these are macerated with honey. Thereupon make dough crumbs of flour and oil lay the dough over or around the ham, stud the top with the pieces of the skin so that they will be baked with the dough bake slowly and when done, retire from the oven and serve.
Materials used in my recipe are pork shoulder, dried figs, honey, laurel leaves, spelt flour, olive oil, and water.
Pork: In the classical period, pigs were probably the most common source of meat in most people’s diets. ( Food in the Ancient world from A to Z, by A. Dalby, 2003, page 268.) In a city, Romans would likely have obtained their meat from a butcher in a macellum (indoor market) (Macellum, last updated April 2017. https://en.wikipedia.org/wiki/Macellum) or forum suarium (pork market) ( A New Topographical Dictionary of Ancient Rome, by L. Richardson Jr., 1992, page 174) . Considering the macellum in Pompeii, it appears that live animals were kept in the market and slaughtered as needed, meaning that meat would have been very fresh. ( The Oxford Encyclopedia of Ancient Greece and Rome, ed. M. Gagarin, 2010, page 199 under Food and Drink, Roman.)
As a city dweller, I acquired my pork from a local farmer’s market (the closest I could get to a macellum). It was slaughtered less than a week before I bought it and not treated with any preservatives (although it was frozen). While the recipe appears to call for pork shoulder, I ended up getting pork sides because that’s what was available with the skin still on, in addition to the pork shoulder steaks that made up the majority of the meat in the dish. The breed of pigs my pork comes from is not the same breed as was available to the Romans in the time of of De re coquinaria. ( The farmer who ran the booth is working on developing his own breed that’s more resistant to Alaskan winters.) There appears to be no getting around this and I’m not sure what difference it makes in the flavor. The fat content is the one thing I am guessing is different, as pigs (and other livestock) have been bred to be larger and fattier in the intervening 1,500 years. ( History of Heritage Pigs, Excerpted from A Rare Breeds Album of American Livestock, pg 71-73. https://livestockconservancy.org/index.php/heritage/internal/historypigs)
Dried figs: Cultivated figs have been established in the Mediterranean region for approximately the last 6,000 years. ( The Fig: Overview of an Ancient Fruit, E. Stover et al., in HortScience August 2007 vol. 42 no. 5, page 1083-1087, http://hortsci.ashspublications.org/content/42/5/1083.full ) As the recipe I am using attests, their consumption by the Roman population is well documented. The word used in the original Latin recipe, caricis, is the ablative plural of carica, a type of fig from Caria (a Roman province in modern day Turkey), available in Rome in a dried form. ( The Oxford Encyclopedia of Ancient Greece and Rome, ed. M. Gagarin, 2010, page 198 under Food and Drink, Roman.) In Rome herself, dried figs might have been acquired on the Vicus Tuscus, or elsewhere from general markets or specialized fruit markets.
As a city dweller, I acquired my dried figs from a produce market (Natural Pantry). The figs in this dish are dried Candida figs, a Californian cultivar, of an Adriatic type. I went hunting for Turkish figs, and while they are easily available online, I was not able to get them in time.
Honey: Honey was one of the primary sweeteners available to the Romans (in addition to dried fruit and wine must syrup). ( The Oxford Encyclopedia of Ancient Greece and Rome, ed. M. Gagarin, 2010, page 198 under Food and Drink, Roman.) I have been able to find no information about whether or not Roman beekeepers finely filtered or heated their honey to the point of pasteurization prior to selling it.
I am using raw, unfiltered wildflower honey bought at a farmer’s market from a local beekeeper. To the best of my knowledge this is as close to the original ingredient as I could get, excepting that these bees subsisted on Alaska wildflowers, not Roman ones.
Laurel Leaves: The recipe calls explicitly for three bay leaves from the bay laurel (Laurus nobilis). Unfortunately, the leaves I purchased that were labeled “Bay Leaves” are not true bay leaves, they’re a similar but unrelated species of plant called a California Laurel (Umbellularia californica). I found this out after I had dumped them in the pot and am now a little irritated. (ETA: VERY IRRITATED!)
Spelt Flour: The recipe does not provide for what type of flour should be used, however, far, from whence farina, refers to spelt. (http://www.perseus.tufts.edu/hopper/morph?l=far&la=la&can=far0#lexicon) Therefore, I erred on the side of caution and used spelt flour.
Grain was tightly controlled in Rome. The Prafectus annonae, or Prefect of the Grain, governed the allotment of grain in the city. At different periods, it was either provided free or at a subsidised price. ( The Roman Empire from Severus to Constantine, by P. Southern, 2004, page 326.) Grain was received un-milled and taken to a miller to make it into flour. ( Cato’s Roman Bread, by Neill, 2012. http://pass-the-garum.blogspot.com/2012/10/moretum.html ) I purchased my grain pre-milled at an unsubsidised price from a local market. I thought about borrowing a friend’s stand mixer-powered grain mill, but could not find un-ground spelt in town.
Olive Oil: Olive oil was one of the major ingredients in Roman cooking. ( The Oxford Encyclopedia of Ancient Greece and Rome, ed. M. Gagarin, page 199 under Food and Drink, Roman.) Roman olive oil was made by pressing olives and was presumably all olive. Modern olive oil may be adulterated with other oils and still sold as olive oil. ( Slippery Business, by T. Mueller, published in the New Yorker on August 13, 2007. http://www.newyorker.com/magazine/2007/08/13/slippery-business ) Therefore, I cannot be certain that the oil used in my dish is 100% olive oil.
Romans would have purchased oil in markets. I bought mine at Fred Meyer’s.
Water: Water was not a part of the original recipe, however I added it to both the pork and the dough to expedite the process. I cannot document this as part of the recipe.
Methods and Techniques
The primary deviation in my process is in the method of cooking and baking. I am using a gas stovetop and oven to cook in as that is what I have available. I am doing my cooking in a cast iron pan to simulate the diffused heat that would have resulted from cooking over coals as done in a craticula. ( A craticula is a form of Roman stove attested to in the Pompeii finds. See http://gallery.nen.gov.uk/asset89702_2415-.html for an example in use.)
Vehling translates elixaueris as “braised”, however, the Cocordantia Apiciana, a concordance of terms that appear in Acipius’ text relates elixaueris to elixus which is translated by Lewis as boiled, seethed, or sodden. ( Concordantia Apiciana, by A. Urban, 1995, page 141. See also http://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0059:entry=elixus) Accordingly, I cooked my meat in its own juices with a little water added in a manner closer to boiling than braising.
The recipe doesn’t say anything about cutting the meat up, however, I discovered pretty quickly that the meat wasn’t going to cook evenly if I didn’t make the pieces smaller.
I cooked the meat slowly over low heat for approximately an hour to ensure the flavors were well developed.
I pulled the skin (so slimy) off the side pieces, cut it up, and dumped in a cup with honey to soak. This was my best interpretation of the instructions “the skin is pulled off and cut into a “checkered form” and filled with honey.” Another option is that the skin may have been pulled off in a larger piece and then scored with a checkerboard pattern rather than chopped up. The skin pieces I had were already sliced thin, so this wasn’t an option.
To make the dough, I added oil to the flour in small increments, mixing the flour and oil together by hand until I had crumbles. I added more oil, but the dough was not coming together so I added water and oil in alternating measures until I had a good pie dough. The original recipe does not mention water, however I could not get the flour and oil to make a good dough without the addition of the water.
The dough was a bit tougher than standard pie dough. I could not find any evidence for Roman rolling pins so I pressed it with my fingers into a roundish flat slab and got it as thin as it would let me.
Mixing the flour and oil to make dough
Vehling argues the dough should go around the ham alone, but I think he’s read into the original recipe information that isn’t there. I kept some of the figs with the meat for added sweetness and moisture in the baking. I left the dough quite thick to hold up to any leaking juices. I am not sure if it’s meant to be eaten.
As stated above, I am deviating from documented practice by baking my figgy piggy in a gas oven. I set the oven for 350 degrees fahrenheit and baked my creation until the crust was “done”.
Roman baking was done in a wood fired oven. In larger homes, this would have been quite similar to a modern wood-fired pizza oven. Smaller portable ovens also existed. Baking temperatures in wood fired ovens can be significantly higher than I am baking at. To better simulate a wood-fired oven, I should have baked my dish on a pizza stone, I didn’t think of this until I was well into the baking process.
Baking piggy, the parchment paper is wholly modern and there to facilitate cleaning later.
I am pleased with the dish I made. Having tasted some of the pork (quality control!), I found it quite sweet to the modern palate, but the bay leaves made it more than just sugary meat. I held aside the remaining figs to be eaten with the dish as a garnish, because why not! I am very unsure about the use of the skin on the crust. I tasted a piece and found it basically un-chewable. I don’t get it, but I’m pretty sure the translation on that part is correct.
I do not think this is a 100% period dish. However, I believe I came quite close using modern tools and with the foods available in my humble domus, far from the heart of Rome.
Figgy Piggy Cornish Hens Recipe
Figs combine beautifully with all sorts of salty flavors,prosciuuto,for instance or Gorgonzola or,of course,bacon. Adds succulent,sumptuous texture to this dish!
Schedule your weekly meals and get auto-generated shopping lists.
- 1/2 lb bacon slices,halved
- 4 garlic cloves,thinly sliced lengthwise
- 12 thyme sprigs
- 12 fresh black and /or green figs,halved or quartered,if large
- 3 Tbs. fresh lemon juice
- 4 Cornish hens (about 1-1/4 lbs each) halved lengthwise
- 1/2 lb bacon slices,halved shopping list
- 4 garlic cloves,thinly sliced lengthwise shopping list
- 12 thyme sprigs shopping list
- 12 fresh black and /or green figs,halved or quartered,if large shopping list
- 3 Tbs. fresh lemon juiceshopping list
- 4 Cornish hens (about 1-1/4 lbs each) halved lengthwise shopping list
How to make it
- Preheat oven to 500 with rack in upper third.
- Cook bacon in 12" heavy skillet over med-low heat till crisp. Transfer to npaper towels to drain.
- Add garlic to skillet and cook,stirring until golden,about 1 min. Transfer to paper towels with bacon.
- Pat hens dry and season with 1-1/4 tsp salt and 3/4 tsp pepper. Heat fat in skillet over med-high heat until it begins to smoke. Brown 4 hen halves ,skin side up,about 6 mins. Transfer to a large sheet pan. Brown remaining hens,transferring to sheet pan. Reserve skillet.
- Scatter thyme and figs over hens,then roast until hens are cooked through,about 15 mins. Meanwhile,deglaze skillet with lemon juice by simmering,stirring and scraping up browned bits,30 seconds.
- Pour over roast hens. Scatter bacon and garlic over the hens. Enjoy!
People Who Like This Dish 4
- lorToronto, Canada
- quazieflyALL POINTS
- clbaconBirmingham, AL
- kerrielouKennewick, WA
- chefelaineMuskoka, CANA
- pleclareFramingham, MA
- Show up here?Review or Bookmark it! ✔
I think I saw this in Gourmet (with prosciutto), & saved. Can't wait to give it a try. Like the flavor combo.
I haven't had a Cornish hen in ages. I absolutely love the flavours here and this is most definitely a HIGH 5.
Homemade pizza for two topped with bacon, figs, and feta!
- FOR THE DOUGH:
- 5 Tablespoons Warm Water (105-110 Degrees F)
- ½ teaspoons Sugar
- ½ teaspoons Dry Active Yeast
- ¾ cups Flour
- ¼ teaspoons Salt
- 1 Tablespoon Olive Oil, Plus More For Bowl
- Cornmeal For The Baking Sheet
- FOR THE PIZZA:
- 2 slices Thick Cut Bacon
- 3 Tablespoons Crumbled Feta Cheese
- 4 whole Dried Mission Figs, Sliced
First, make the dough: In a 2-cup measuring cup, combine the warm water, sugar and yeast. Stir to dissolve. Let it sit for 5 minutes, or until foamy. If the yeast does not foam, it’s dead and you’ll need to start over.
Next, add the flour and stir. Then, add the salt and olive oil. Stir with a fork until a shaggy dough forms. Remove the dough from the cup and knead it a few times on a floured surface. As soon as you start kneading, the dough will come together and lose all the stickiness. Knead for about 1 minute. The dough should be easy to work with, pliable, and not sticky. Grease the measuring cup with a bit of extra oil, and plop the dough back in it. Turn the dough over once to coat it in oil, then let it rise in a warm place until doubled in bulk, about 1 hour.
Meanwhile, slice the bacon into lardons and fry in a dry skillet over medium heat until almost crispy. Don’t let it crisp all the way, because it will continue cooking in the oven. Drain the bacon on a paper towel. Reserve the bacon grease!
Preheat the oven to 400 F and place a pizza stone in the oven (if you have one). Alternatively, you could use a baking sheet coated lightly with cornmeal.
Flour your hands, and remove the dough from the measuring cup. Lightly flour the counter and knead the dough for 1 minute. Then, pat the dough out into a circle. Pick up the dough (just like you see them do in pizzerias) and let it drape over your two fists. Slowly start stretching the dough out in a circular motion around the edges to a diameter of 6″. You could also make an oblong shape, like I did for the photos.
Next, sprinkle cornmeal on a pizza stone or baking sheet. Place the dough on top of the cornmeal. Brush some of the leftover bacon grease on the top of the pizza, then top with the cooked bacon and feta.
Bake for 10 minutes, until the dough starts to brown. Cooking time will vary if you’re using a baking sheet versus pizza stone. Keep an eye on it. When it’s ready remove pizza from the oven. Top the cooked pizza with the fig slices, drizzle with a smidge more bacon grease, and serve immediately.
Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.
16 Figgy Pudding Recipes You Should Make This Christmas
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
We wish you a Merry Christmas we wish you a Merry Christmas, we wish…
We’re all familiar with the song, but do you remember the lyrics about bringing me some figgy pudding? What does this even mean?
Well, it is an actual Christmas dessert. It doesn’t look anything like pudding, but it’s been a popular winter dessert for many years.
I’m going to share with you multiple pudding recipes. You can decide which one you like best if you might like it at all, and which one you may even be willing to serve to your loved ones this holiday season.
At the very least, the next time you sing ‘We Wish You a Merry Christmas’ you’ll know what this pudding is.
Here are the figgy pudding recipes to choose from:
1. Figgy Pudding Cobbler
This recipe is one the creator made similar to her peach cobbler recipe because she loved it a great deal.
Therefore, in the place of the peaches, she added figs. If you’re new to the figgy pudding idea, this recipe may be an excellent way to get your feet wet.
2. Christmas Figgy Pudding
I love this recipe because she walks you through the entire history of figgy pudding before giving you a traditional figgy pudding recipe.
It is a moist cake made with figs and finished off with a delicious toffee sauce. Considering I have fig trees in my yard, I’m excited to put them to use on this recipe.
3. What the Heck is Figgy Pudding?
I’m with the title of this recipe. I wondered for years what the heck figgy pudding was. Now that I know, and I’m excited about it.
This recipe is another traditional figgy pudding (cake) recipe, but instead of being finished with a sauce, they call only for whipped cream.
4. The Chocolate Figgy Pudding
If you haven’t figured it out by now, this pudding is a moist fruit cake. It isn’t a pudding (or what most Americans would consider a pudding.)
However, this traditional pudding cake recipe calls for added chocolate to the recipe. It also says you can add nuts or even raisins for a bolder flavor.
5. Warm Sticky Figgy Pudding
If the warm and sticky part didn’t grab your attention with a dessert, keep reading because you’re going to love this one.
This figgy pudding recipe is pretty traditional, but it’s topped with a cream and brown sugar sauce. Ice cream is added to it with fresh whipped cream and a fig. How have we not had this every Christmas of my life?
6. Crock Pot Figgy Pudding
If you’ve been around this blog long, you know anything I can make in a crockpot instantly makes it better in my book.
Even figgy pudding can now be created in a crockpot. Not only can you have a traditional dessert, but it can be made with little effort. Does this count as a Christmas miracle?
7. Christmas Pudding with Brandy Custard
Figgy pudding is also referred to as Christmas pudding. This is a traditional Irish recipe, and they also share how to make a brandy custard to accompany the pudding.
It may be a whole new experience for you, but I say try it at least once and see if your taste buds dance.
8. The Bundt Figgy Pudding
This pudding simplifies things when baking it because though she uses a traditional recipe, it’s baked in a bundt cake form for simplicity’s sake.
Even so, she also shares how to make a hard sauce (also known as a rum or bourbon sauce.) Plus, she shares how to flame your figgy pudding. Yes, they used to serve figgy pudding while it was on fire.
9. Genius Kitchen Figgy Pudding
Most recipes you find with pudding are almost the same, but they have a few slight differences. This recipe calls for breadcrumbs where other recipes do not.
Still, it also goes back to tradition by serving the pudding in a bundt cake form with a hard sauce.
10. The Fruitier Figgy Pudding
This pudding uses extra fruits the other recipes did not. It does call for dried figs, but it also uses currants, dried cranberries, and dried apricots.
If you might prefer a figgy pudding with more of a fruity flavor, you might want to give this recipe a try.
11. Brown Butter Gingerbread Figgy Pudding
This is another spin on pudding which sounds delicious. In the place of the bread crumbs, they call for gingerbread cookie crumbs or graham cracker crumbs.
Plus, they finish the individual puddings off with a delicious brown butter glaze. It looks like Christmas on a plate.
12. Paleo Gluten and Dairy Free Figgy Pudding
If you have food allergies or are trying to avoid certain types of foods for any reason, this recipe could help you to enjoy figgy pudding.
This recipe uses coconut flour in the place of all-purpose and also recommends subbing out the butter for ghee.
13. Steamed Fig Pudding
In some cases, pudding is steamed, not baked. It depends on how the recipe tells you to prepare it.
In this case, the recipe calls for boiling the pudding (in a situation similar to using a double-boiler) instead of baking it. It’s an unusual cooking method but would undoubtedly be one worth trying.
14. Christmas Figgy Pudding
I like this recipe for a figgy pudding because it looks simple and also gives you options. She walks you through the process of steaming the pudding if you prefer the traditional flavor.
However, she also shares with you how to bake the pudding as well. There’s no hard sauce included in this recipe. It’s recommended to finish the cake with powdered sugar or whipped cream.
15. Figgy Pudding Trifle with Brandy
This trifle is a different twist on the traditional pudding. You begin the trifle with trifle sponges in the bottom.
From there, they’re topped with a mixture of fig, brandy, sugar, and allspice. The dish is finished with custard, lemon double cream, and a candied lemon peel.
16. Newfoundland Figgy Duff
This recipe has nothing to do with figs. I learned through reading it raisins were once also referred to as figs. Whether figgy pudding was initially made with raisins or figs, I’m not sure we’ll ever know.
However, this recipe is a steamed or boiled pudding recipe. If you aren’t a huge fan of the many spices in a traditional pudding, check out this one because it includes only basic ingredients such as flour, sugar, vanilla extract, milk, and a few other basics too.
You now have 16 different options for trying pudding. It’s different than many of our more modern desserts, but it’s good to bring back traditions from previous generations to avoid losing them.
I hope you’ll find this traditional Christmas dessert delicious and consider making it a part of your holidays in the future.
What is figgy pudding?
What is figgy pudding? Well, according to Mrs B, a figgy pudding is NOT the same as a Christmas pudding. Nor is figgy pudding the same as a ‘Plum Pudding’ (as per Christmas Pudding for reference).
Traditional figgy pudding is a traditional English pudding made with suet and dried figs (amongst other things).
Alas, the term ‘pudding’ becomes complicated, particularly for my American readers.
Not only does ‘pudding’ mean the same as ‘dessert’, but it also refers to a specific type of dessert. More specifically, a pudding that is made in a pudding basin and steamed in a pan of boiling water, usually for several hours.
In a cocktail shaker, muddle the fig, orange slices, and 6 cranberries with the vodka.
Strain into a Champagne flute and top with sparkling wine.
Garnish with 3 cranberries and an orange twist. Serve and enjoy.
- Cranberries are not a soft berry, so put some effort into your muddle to crack their hard shells. It's best to muddle this drink for a full minute to really mix up the fruit juices.
- Cranberries are an iconic fruit of autumn and typically found through December. If you'd like to make the figgy sparkler any other time of year, frozen cranberries are your best bet.
- It's easy to freeze your own cranberries as well. Simply flash freeze them on a baking sheet in a single layer, then place them in a freezer container of your choice. They'll be perfectly fine for a year, or until cranberry season comes around again.
- Figs are a sweet addition to drinks, though you won't find fresh figs year-round. When fresh figs are around, use them in this recipe. They are delicate and not easy to store, so be careful and use them up right away.
- At any other time of the year, you can use dried figs. They're readily available and retain a plump chewiness, along with that signature sweet flavor, which makes them easy to muddle into the drink. The figgy sparkler recipe was created with black mission figs, one of the most common varieties. However, any type of fig you find will work great.
A fun experiment, if you're up for a DIY cocktail ingredient, is to infuse figs into a bottle of vodka. The technique will work with fresh or dried figs. You can use the same method as the fig-infused bourbon in the Marriage of Figaro cocktail. The infusion should take about one week and you can use a single type of fig or a combination of varieties. When using your homemade infusion in the figgy sparkler, you can skip the muddled fig if you like.
How Strong Is a Figgy Sparkler?
The figgy sparkler is relatively potent compared to most wine cocktails. That's due to the shot of vodka and the fact that there are no other liquid mixers. On average, its alcohol content will be in the 21 perfect ABV (42 proof) range, making it similar to a sweet cosmopolitan.
What is figgy pudding?
You might have heard of this dessert from Charles Dickens' A Christmas Carol, or the song "We Wish You a Merry Christmas." It is a dense, moist cake full of dried fruit. Traditionally, it's steamed in a pot of boiling water, not baked in the oven, and is aged in a cool, dry place for a few weeks before serving.
What is it made of?
This dessert is basically a dense cake packed with dried fruit. Here are its important components.
- Dried fruit. Use figs and any other kind of dried fruit you like. Raisins, currants, and sultanas (golden raisins) are good choices.
- Nuts. Feel free to use any kind of nut you want, as long as it is chopped in small pieces. Walnuts or almonds are most popular.
- Alcohol. The dried fruit is soaked in brandy it adds flavor and helps keeps it from spoiling while it ages.
- Cake batter. The batter is quite simple to mix up. The batter contains breadcrumbs to lighten the texture.
What does it taste like?
It has a rich, almost caramelized flavor from the long steaming and aging time. It is dense and moist, and packed with sweet dried fruit. It tastes even better when served with brandy butter, a sweet mixture of icing sugar, butter, orange zest, and brandy.
Why do they call it figgy pudding?
It is so named because it contains figs. In the UK, steamed cakes like this are called puddings. In addition, the term "pudding" also can refer to dessert in general.
Is figgy pudding the same as plum pudding?
These two desserts are very similar, but they are not identical. The key difference is that figgy pudding contains figs.
Can I skip the alcohol?
It's best to use alcohol otherwise, it will not keep as long or stay as fresh. If you must skip the alcohol, freeze it after its 4 week aging time to keep it preserved. The alcohol also adds flavor to make it taste traditional.
Can you make it in advance?
Yes, you must make it at least 4 weeks in advance. The most popular time is on Stir Up Sunday, which is the last Sunday before Advent. If you eat it right away, it will not taste good. It needs at least a month of aging time in a cool, dark place to develop the rich flavors that make it so delicious.
Does figgy pudding need to be refrigerated?
No, it does not need to be refrigerated. It will keep for a year in a cool, dark, dry place if it is tightly wrapped in plastic wrap and foil. The alcohol and the high sugar content from the dried fruit will keep it preserved.
Yes, you can freeze it. Make sure it has aged for at least 4 weeks in a cool, dry place before freezing.
To freeze, remove it from the basin and wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 year, then defrost at room temperature. Warm and serve with brandy butter.
How do you flame a figgy pudding?
This step is optional, but definitely makes for an awe-inspiring centerpiece at Christmas dinner! Here's how to do it. Get step-by-step photos here.
- Pour 2 tablespoons of brandy into a metal soup ladle so it will conduct the heat.
- Hold the ladle of brandy over three lit tealights until it begins to steam and swirl in the ladle . The heat from the burning candles will warm the brandy.
- Carefully tip the ladle towards one of the flames to catch the brandy on fire.
- Pour the flaming brandy over the warmed pudding and enjoy the blue flames. Be sure to have the lights off so you can see the flames.
- Once the flames have burned out, serve and enjoy.
Figgy Christmas pudding
Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don’t touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.