Figgy pudding is a type of Christmas pudding
which was originally made with figs.
Its possible ancestors include savoury puddings, such as crustades, fygeye or figge (a potage of mashed figs thickened with bread), creme boiled (a kind of stirred custard), and sippets (croutons).
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” “If you’re afraid of butter, use cream.” “You’ll never know everything about anything, especially something you love.” -Master Chef Julia Child
The Mommy Menu Figgy Pudding
I have enjoyed eating Figgy pudding. There are many ways to make Figgy pudding. I have a unique recipe. You will enjoy it!
QUESTION 1: Some of my readers ask me what is the difference between: fresh figs, fig preserves or fig butter?
ANSWER 1: Fig preserves includes just three ingredients: figs, sugar, and lemon.
Figs are the fruit of the ficus tree, which is part of the mulberry family (Moraceae). Figs have a unique, sweet taste, soft and chewy texture and have slightly crunchy and edible seeds. Fresh figs are delicate and perishable, so are often dried to preserve them
Fig Butter: has figs, water, sugar, lemon juice concentrate, pectin.
QUESTION 2: What is Pudding?
ANSWER 2: Authentic pudding is a sweetened milk- or cream-based mixture that is thickened with a gelatinized starch, usually cornstarch or flour. You cook it in a saucepan on the stove. This classic treat boasts great versatility as a dessert, as it can be incorporated into a trifle, parfait or baked into bread puddings and more.
QUESTION 3: How is Custard Different?
ANSWER 3: Custard is pudding’s close cousin. It is typically made of eggs, sugar and milk, and is either baked or stirred using gentle heat.
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard’s thickening agent is the egg itself (or egg yolk, in most instances). Custard’s texture also tends to be firmer than pudding.
Like pudding, custard can be layered into trifles, topped with berries or enjoyed on its own. But its big claim to fame is restaurant-style desserts it can also be baked into pies, bread puddings and more.
QUESTION 4: How do you use Lemon Curd in recipes?
ANSWER 4: There are many ways to use lemon curd in different recipes. It can be used in cookies, cupcakes and in the middle of a cake.
QUESTION 5: What is the difference between lemon pie filling and lemon curd?
ANSWER 5: Lemon curd is similar to pie filling but the texture is smoother and the flavor more intense. Pie filling is thickened with flour or cornstarch while lemon curd uses egg yolks and natural pectin in the zest and juice of the lemon.
BUY THE FIGS
How To Buy Figs: I usually buy my figs in bags. You can also buy figs in the bulk department.
(This picture is from Sprouts Grocery Store)
Question: What kind of figs should I buy?
Answer: When buying figs at the store look for “soft figs”. When figs are ripe (mature) they are soft.
Boil The Hard Figs
When opening the fig bag if you find that the figs are still not soft you need to put the figs in water. Put the stove heat on high, bring the water to a boil.
Boil the figs until they are soft.
Cut The Warm Soft Figs
You need to cut the figs in quarters. I cut the figs with cooking scissors. You can use a sharp knife.
(This picture is from Trader Joes)
The Three Filling Choices Are:
2. VANILLA PUDDING
3. CUSTARD, YOU DECIDE!
Selecting Your Lemon Product
Quick Lemon Product Fact: I love the taste of lemon and I love baking with lemon curd.
If I were to describe it I would say it’s tangy but sweet. It’s also perfectly lemony.
I really like using it in my Figgy Pudding recipe.
Or Select a Vanilla Product
Directions For Making Homemade Vanilla Pudding
-Whisk together sugar, salt, flour and eggs in a small bowl.
-Gradually whisk in the milk.
-Cook the mixture over medium heat until thickened.
-Remove from the heat and whisk in softened butter and vanilla.
-Chill for two-hours before adding to Figgy Pudding.
2. Jello’s Ready Made / Cook & Serve
3. Instant Pudding
Or Select a Custard Product
If you use custard powder in your desserts, rather than preparing traditional custards from scratch, the same general rule applies. The powder is similar to instant pudding mix, and the directions on the package usually instruct you to mix the powder with milk. If you substitute half and half or even heavy cream, the finished dessert will have more of the rich flavor and texture that’s traditionally expected in custard
Directions For Making Homemade Custard Pudding
Simple Custard Directions
-1 cup whole milk
-1 1/2 cups heavy cream
1. Combine milk and cream in a medium saucepan. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
2. Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
3. Pour custard into a bowl. Put it into a larger bowl of ice water. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour.
OR SELECT INSTANT
-Lemon curd (in a jar) or
-Lemon Custard or
TIME TO MAKE FIGGY PUDDING
-Step 1 / Combine the ingredients listed below in a mixing bowl:
-1 cup molasses
-1 cup butter softened
-2 cups dried soft ripe figs
-1 1/4 cup of fig butter
-1 cup buttermilk
-1/2 cup chopped walnuts (optional)
-2 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1 teaspoon salt
-1/2 teaspoon baking soda (yes you need baking powder and soda)
-1/4 teaspoon of ground cinnamon
-1/4 teaspoon of ground nutmeg
-You add 3/4 cup of your lemon choice.
-You add a 1 cup and a half or 2 cups of vanilla pudding or custard
– Get out a rubber spatula and mix them together manually.
Once all the ingredients are added put into a souffle pan.