SPICED FIG & MAPLE PUDDINGS
These are such lovely, autumnal flavours. The sweet fig, the rich, sticky maple syrup and the warm spices all blend so nicely together. And of course a steamed pudding is just wonderfully comforting anyway.
It’s not heavy though, not the sort of thing that my grandma would have described as ‘stick-to-your-ribs’ food. The sponge is very light and fluffy and the fresh fig makes it fruitier than using dried figs would, this is not your standard figgy pudding!
I promise this will be the last fig recipe that I force on you for a while…
120g butter (plus some for greasing)
100g soft light brown sugar
pinch of salt
120g plain flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp grated nutmeg
splash of milk
4 small fresh figs
4 tbsp maple syrup
Grease each of the pudding moulds with butter and then pop them in the fridge.
Using a large mixing bowl, beat together the butter, sugar and salt until it is pale and fluffy. Beat in the eggs, one at a time. Sift together the flour, spices and baking powder and briefly beat them into the butter and eggs. Add a splash of milk to loosen the batter a bit, it shouldn’t be too stiff. Set a pan of water boiling on the stove and place a steamer over it.
Pour a tablespoon of maple syrup into the base of each of the moulds and divide the sponge batter between them. Gently push a fig (pointy end down) into each of the puddings and smooth the batter over them.
Cut four pieces of grease-proof paper and fold a pleat into each of them. Do the same with some foil. Place a piece of the paper and a piece of the foil as a lid on each of the pudding moulds, making sure that the pleats match up. Use a rubber band or piece of bakers twine to secure the foil and paper around the rim of the moulds.
Place the puddings in the steamer and steam them for around 30 minutes, making sure that the pan underneath doesn’t boil dry. Let them stand for a few minutes once they are cooked before running a knife around the inside edge and turning them onto serving plates. Serve with cream, custard or ice cream whilst they are still nice and hot.