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
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.
