Fig and Hazelnut Pudding
Baking and Desserts • British
Description
Fig and Hazelnut Pudding
Ingredients
- Hazelnut 0 oz
- Orange juice concentrate 5 fl oz
- Green Figs 5 oz
- Grated Ginger Root ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Orange zest 3 teaspoons
- Butter 5 oz
- Brown Sugar 5 oz
- Activated Baking Soda ½ teaspoon
- Self-rising flour 5 oz
- Egg white 1 piece
- Maple syrup 3 tablespoons
- Cream to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Spread the hazelnuts on a baking sheet and place in the oven for 10-15 minutes. Transfer the nuts to a towel and remove the skins. Place the hazelnuts in a food processor and chop. Grease 6 pudding molds with butter and line each with baking paper.
Step 2
Pour the orange juice into a saucepan and bring to a boil over medium heat. Add the finely chopped figs, reserving 6 whole, ginger, cinnamon, and 1 teaspoon of zest, and cook for 1 minute. Remove from heat and add the baking soda, letting it cool for 10 minutes.
Step 3
Mix the softened butter and sugar with a mixer until creamy. Add the egg and beat well again. Add the hazelnuts, flour, and pour in the orange syrup. Mix everything well.
Step 4
Pour maple syrup into the bottom of the molds and sprinkle with the remaining zest. Next, place 2 halves of the reserved whole figs in each mold and fill the molds two-thirds full with the nut mixture. Cover each mold with foil and place in a deep baking tray, filling halfway with boiling water, and bake for 35 minutes. Let the pudding sit for 5 minutes, then transfer to plates. Serve with cream.
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