Brown-Butter Figgy Pudding

This incredibly versatile recipe was adapted from Sunset Magazine’s version with the same name.  This has become a family and neighborhood favorite in the many years since its discovery.  The original recipe calls for it to be baked in a single large bundt style pan.  However, it can be baked in a cup cake pan (featured) or in mini-bundt pan array (my favorite).

Utilizing cup cake pans, or the mini-bundt pans allow for the recipe to be individualized and a perfect vessel for gift giving.  This makes the neighborhood gift giving tradition very simple and delicious.  Place a mini-bundt portion in some decorative food wrap, topped with a couple of tablespoons of the delectable Brown-Butter sauce you will be an amazing hero to your family, or the neighbors – depending on whom you are trying  impress.

This is a semi-involved recipe.  Meaning, you will need to follow the steps – they do take some time.  However, when you are done, you will be rewarded with a fantastic tasty treat.  The question will be, if you want to share it.

Brown-Butter Figgy Pudding
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 1 1/4 Cups butter
  2. 1lb dried mission figs (stemmed)
  3. 3 Tablespoons orange juice
  4. 3/4 cups granulated sugar
  5. 3 eggs
  6. 1 1/2 Cups flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon ground cinnamon
  9. 1/2 teaspoon kosher salt
  10. 1/2 cup reserved brown butter
  11. 1 cup powdered sugar
  12. 1 tablespoon orange emulsion
  13. 1 teaspoon vanilla extract
Instructions
  1. Reserved Brown Butter
  2. In a 2- to 3-quart pan over medium-high heat, melt butter. Stir often until butter is deep golden brown with darker brown flecks, 5 to 8 minutes (if butter foams up in pan, remove from heat briefly until foaming subsides). Pour butter into a 1-cup glass measure; chill until solid, about 1 1/2 hours.
  3. Meanwhile, in a bowl, combine figs, orange juice, and 1 cup boiling water. Soak until figs have softened, about 30 minutes. Lift 1/2 cup figs from bowl and coarsely chop. Pour remainder, with soaking liquid, into a blender or food processor and whirl until smooth.
  4. Scoop 1/2 cup solidified brown butter into a large bowl (bring to room temperature if necessary before using; reserve remainder for brown-butter sauce). With a mixer at medium speed, beat butter with granulated sugar until well combined. Add eggs one at a time, beating well after each addition. Add puréed figs and beat until smooth.
  5. Add flour, baking powder, cinnamon, and salt and beat at low speed until smooth, scraping down sides of bowl as needed. Stir in chopped figs.
  6. Scrape batter into a large buttered steamed pudding pan or an 11-quart bundt pan; Place lid on or cover tightly with foil and secure with a rubber band. Place pudding pan in a 12- by 17-inch baking pan and set on bottom rack of a 350° oven. Carefully pour 2 inches boiling water around the pan, then cover entire baking pan with foil.
  7. Bake until pudding feels firm to touch (peel back foil to check) and a wooden skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cool 10 minutes, then invert pan over a plate to unmold pudding. Let cool until barely warm. Cut into slices and serve with brown-butter hard sauce.
  8. Brown Butter Sauce
  9. Combine reserved brown butter, powdered sugar, orange emulsion & vanilla extract and beat until light and fluffy. You can serve at room temperature. Best if the Pudding is warm so the butter slightly melts.
Adapted from Sunset Magazine
Adapted from Sunset Magazine
Marinate Me Baby http://marinatemebaby.com/

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