Flaming Figgy Ginger Pudding



1.25 Cup - Dried mission figs, chopped
1.25 Cup - Seedless dark raisins
0.5 Cup - Pitted dates, chopped
1 Cup - Dark brown sugar
1 Cup - Water
0.5 Cup - Unsalted butter
0.5 Cup - Cognac or brandy
0.25 Cup - Candied ginger, chopped
1 Teaspoon - Baking soda
2 - Eggs, whisked
2 Cup - All-purpose flour
1.5 Teaspoon - Baking powder
2 Teaspoon - Cinnamon
1 Teaspoon - Ground ginger
1 - Zest from 1 orange
0.25 Cup - Apple jelly, heated
1 - Whipped cream, for garnish
1 - Candied blood orange slices, for garnish (see below for ingredients, recipe to follow)
1 Cup - Water
1 Cup - Granulated sugar
1 - Blood orange (can substitute for a naval orange), sliced into 8 to 10 wheels
1 - Flaming cointreau sauce (ingredients below, recipe to follow)
1 - Zest and juice of 1 orange and 1 lemon
1 Tablespoon - Granulated sugar
5 Tablespoon - Cointreau or brandy, divided
3 Tablespoon - Unsalted butter, diced


1. In a saucepan, combine figs, raisins, dates, sugar, water, butter and cognac. Bring to a gentle boil and stir until sugar is dissolved, about 5 minutes. Remove from heat and stir in candied ginger and baking soda. Set aside to cool.

2. Once cooled, stir in whisked eggs. In a bowl, combine flour, baking powder, cinnamon, ginger and orange zest and stir to blend. Add flour mixture to fruit mixture and stir until blended.

3. Generously butter an 8 cup (2 L) mould or ceramic bowl. Scrape mixture into prepared mould and gently tap bottom of mould on counter to release ant air bubbles.

4. Smooth surface. Lightly butter a sheet of foil and place buttered side down over top of mould. Press foil snugly down the outside of cake mould and tie tightly with a piece of butcher twine to seal.

5. Place on rack in large saucepan and gill with enough boiling water to reach half way up sides of mould. Cover saucepan with lid. Bring to boil, then reduce heat to medium-low to achieve a vigorous simmer. Cook until pudding is firm when top is pressed, about 2 to 2.5 hours. Check water level every 30 minutes and add more boiling water if needed to maintain level.

6. Carefully transfer mould to rack and cool until it can be handled, about 15 minutes. Remove lid and foil and gently invert pudding onto a serving platter. Carefully life off mould. Brush cake with heated jelly to glaze and seal pudding.

7. Serve with Candied Blood Oranges and Flaming Cointreau Sauce. If not serving right away, let pudding cool in mould. Cover and refrigerate up to 1 week or freeze. To reheat, bring pudding to room temperature and repeat steaming process until pudding is warmed through, about 1 hour.

8. CANDIED BLOOD ORANGES: Combine water and sugar in medium-sized frying pan large enough to hold orange wheels in a single layer. Bring to boil, stirring until sugar is dissolved.

9. Add orange slices to syrup arranging in a single layer. Reduce eat to medium-low or until it barely simmers and cook, uncovered, until white pith of orange slices becomes translucent, about 40 minutes.

10. Turn slices a couple of times. Remove from heat and cool slices in syrup. Turn occasionally.

11. Brush Figgy Pudding lightly with sugar syrup. Arrange candied slices on top and around base of pudding before serving.

12. FLAMING COINTREAU SAUCE: In a small saucepan, combine citrus juice and zest, sugar and 2 tbsp (30 ml) Cointreau or brandy. Cook over medium heat until sugar dissolves. Remove from heat and stir in dived butter to melt. Add more sugar to taste, if desired.

13. Reserve until pudding is ready to serve then drizzle sauce over warm Figgy Pudding.

14. To flambe pudding (keep a fire extinguisher close on hand), hold ladle over a gas flame or rest it on burner. Then remove ladle from heat and pour a little remaining Cointreau or brandy into it. Return ladle to flame or burner to slightly warm spirits. Carefully light it and pour flaming Cointreau over Figgy Pudding.

15. Repeat if necessary to acquire a nice glowing flame. Slice and serve with whipped cream.

No of servings: 14 to 16

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