Posts Tagged ‘figs’
Figgy Christmas Pudding
Tuesday, November 23rd, 2010
Ingredients
* 250g pack butter , softened, plus extra for the bowls and paper
* 750g dried figs
* 150ml brandy
* 700g mixed sultanas and raisins
* 3 eating apples , peeled, cored and grated
* 175g light muscovado sugar
* 175g dark brown soft sugar
* 200g breadcrumbs
* 200g self-raising flour
* 1 tbsp allspice
Method
1. 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.
2. 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.
3. 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.
On the big day…
Steam the puds as above to reheat – they’ll take half the time they took to cook, to heat through.
Tags: all spice, apple, figs, raisins, sultanas
Posted in Christmas, Pudding and desserts | No Comments »
Slimmer’s Mushroom Medley
Thursday, December 17th, 2009
Ingredients
150g pkt baby button mushrooms
3 oranges
½ lemon
½ cucumber, peeled, de-seeded and chopped
½ galia melon, de-seeded and chopped
2 figs, each cut into 8 wedges
2 sprigs mint, chopped
Method
Rinse and drain fruit and vegetables.
Put mushrooms into a large bowl. Peel one orange, remove pith and cut
out orange segments. Stir into mushrooms.
Grate remaining orange and lemon rinds and squeeze out juice. Add to
mushrooms. Stir in prepared cucumber, melon, figs and mint.
Cover bowl with cling film and refrigerate for 2 hours.
This recipe keeps in the fridge for up to 3 days.
Tags: cucumber, figs, lemon, melon, mint, mushrooms, orange
Posted in Meal Suggestions, Veg Ideas | No Comments »