Fig and Hazelnut Pudding

Baking and Desserts | British cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fig and Hazelnut Pudding

Ingredients

Hazelnut - 2.5 oz
Orange juice concentrate - 5 fl oz
Green Figs - 3.9 oz
Grated Ginger Root - ¼ teaspoon
Ground Cinnamon - ¼ teaspoon
Orange zest - 3 teaspoons
Butter - 2.8 oz
Brown Sugar - 4.1 oz
Activated Baking Soda - ½ teaspoon
Self-rising flour - 3.2 oz
Egg white - 1 piece
Maple syrup - 3 tablespoons
Cream - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Spread the hazelnuts on a baking sheet and place in the oven for 10-15 minutes. Transfer the nuts to a towel and remove the skins. Place the hazelnuts in a food processor and chop. Grease 6 pudding molds with butter and line each with baking paper.

Step 2

Pour the orange juice into a saucepan and bring to a boil over medium heat. Add the finely chopped figs, reserving 6 whole, ginger, cinnamon, and 1 teaspoon of zest, and cook for 1 minute. Remove from heat and add the baking soda, letting it cool for 10 minutes.

Step 3

Mix the softened butter and sugar with a mixer until creamy. Add the egg and beat well again. Add the hazelnuts, flour, and pour in the orange syrup. Mix everything well.

Step 4

Pour maple syrup into the bottom of the molds and sprinkle with the remaining zest. Next, place 2 halves of the reserved whole figs in each mold and fill the molds two-thirds full with the nut mixture. Cover each mold with foil and place in a deep baking tray, filling halfway with boiling water, and bake for 35 minutes. Let the pudding sit for 5 minutes, then transfer to plates. Serve with cream.