In the heart of American culinary traditions lies the humble pudding, a dessert that has warmed the tables from colonial times through to the modern era. Among these, Steamed Fig Pudding stands out with its rich, spiced flavors reminiscent of holiday seasons and family gatherings. This dessert, born from the necessity of using up stale bread, has evolved into a beloved treat, showcasing the ingenuity of American home cooking.
Ingredients List
- ½ cup all-purpose flour
- ½ teaspoon double-acting baking powder
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup ground suet (or substitute with vegetable shortening for a modern twist)
- ½ cup granulated sugar
- 2 large eggs, separated
- ½ pound dried figs, finely chopped
- 1 teaspoon grated orange rind
- ½ cup bread crumbs
- ¼ cup milk
- 2 tablespoons brandy
Orange Sauce:
- 1 cup orange juice
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Preparation:
Sift together flour, baking powder, cloves, nutmeg, and salt into a large mixing bowl.
Cream the suet (or shortening) with sugar in another bowl until the mixture is smooth and creamy.
Incorporate the egg yolks, chopped figs, orange rind, and bread crumbs into the suet mixture.
Alternate adding the dry ingredients with the milk and brandy to the wet mixture, stirring until just combined.
Beat the egg whites in a separate bowl until stiff peaks form, then fold them gently into the pudding batter.
Pour the batter into a buttered 6-cup pudding mold or a heatproof bowl. Cover with parchment paper or aluminum foil, securing it with string or a rubber band.
Steam the pudding by placing the mold in a large pot with boiling water coming halfway up the mold’s side. Cover the pot and steam for about 1 hour, ensuring the water doesn’t boil dry.
Assembly:
Ensure the pudding batter is evenly distributed in the mold for uniform cooking.
Baking:
Although this isn’t baked in the traditional sense, the steaming process should be monitored. The pudding is done when a toothpick inserted comes out clean, or it reaches an internal temperature of about 190°F.
Serving Suggestions:
Serve the pudding warm, inverted onto a plate. Drizzle with warm orange sauce or serve alongside.
Orange Sauce:
Combine orange juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla extract until smooth.
Tips and Variations:
Customization: For a lighter version, replace suet with butter or coconut oil. Add raisins or currants for extra texture, or swap brandy with apple juice for a non-alcoholic option.
Storage and Reheating: Store leftovers in the fridge for up to a week. Reheat by steaming again or microwaving with a splash of water to retain moisture.
Growing up, steamed fig pudding was the centerpiece of our Christmas dessert table.
This Steamed Fig Pudding recipe isn’t just food; it’s a bridge to the past, a comfort in the present, and a tradition for the future. Its rich flavors and the warmth of spices embody the essence of American comfort food, making it a must-try for anyone looking to explore or revisit classic desserts.
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