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Figgy Pudding with Custard Sauce recipe

A traditional English steamed pudding servedduring the Christmas holiday. This version calls for butter andshortening instead of suet, a solid white fat from the loin andkidney regions of meat animals.

Recipe: Figgy Pudding withCustard Sauce

1/2 cup butter1/2 cup vegetable shortening1 cup granulated sugar3 large egg yolks1 cup milk2 tablespoons rum extract (or flavoredextract of your choice)1 apple, peeled and cored and finely chopped1 pound dried figs, ground or finelychoppedGrated peel of 1 lemon and 1 orange1 cup chopped nuts1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground ginger1 1/2 cups dried bread crumbs2 teaspoons baking powder3 large egg whites, stiffly beatenCustard Sauce: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 butterSweetened whipped cream (optional)

  • Preheat oven to 325°F (160°C).Generously grease an oven-proof 2-quart bowl or mold; set aside.
  • Cream together butter and shortening.Gradually add sugar, egg yolks, milk, extract, apple, figs, lemonand orange peel. Add next 6 ingredients, mixing well. Fold stifflybeaten egg whites into mixture.
  • Pour into prepared bowl or mold and placeinto large shallow pan and place on middle rack in oven. Fillthe shallow pan half-full with boiling water and slowly steampudding in oven at 325°F (160°C) for 4 hours, replacingwater as needed.
  • For Custard Sauce: In saucepan, scaldmilk and allow to cool.
  • Mix together remaining ingredients, exceptfor 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 sauceor sweetened whipped cream. Store unused portions in refrigerator.

    Makes 12 servings.

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  • Comments

    1 Comment


    Similar to a custard sauce, zabaglione can be served with man ae1 y desserts. This recipe contains low-fat dairy products, keeping the calories and fat down.

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