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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

Cindy Child
Prep Time 30 minutes
Cook Time 1 hour

Ingredients
  

  • 1 1/4 Cups butter
  • 1 lb dried mission figs stemmed
  • 3 Tablespoons orange juice
  • 3/4 cups granulated sugar
  • 3 eggs
  • 1 1/2 Cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup reserved brown butter
  • 1 cup powdered sugar
  • 1 tablespoon orange emulsion
  • 1 teaspoon vanilla extract

Instructions
 

  • Reserved Brown Butter
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Brown Butter Sauce
  • 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.

Notes

Adapted from Sunset Magazine

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