Now it just needs the glaze
This is an involved pudding and does require some special equipment. It is a pretty simple thing to make though, just time-consuming. The recipe below is adapted from The Essential Dessert Cookbook.
- 1 cup dried figs chopped fine
- 1 cup dried dates chopped fine
- 1/4 cup candied ginger chopped fine
- 2 tbsp cognac
- 2 cups sifted flour
- 2 1/2 tsp baking powder sifted
- 1/2 tsp salt
- 1/3 cup brown sugar
- 3 cups dried bread crumbs
- 10 tbsp melted butter
- 3 beaten eggs
- 3 tbsp lemon juice
- 1/2 cup milk
- 2 tsp orange zest
Mix dried fruit and cognac together in a bowl and let stand overnight. Mix sifted flour, baking soda , salt, breadcrumbs and brown sugar together. Add everything else and mix well. The mix should resemble thick cookie dough when done.
Now here is how to cook it.
I see the Evil Empire is lurking about
You will need a 7-8 cup souffle pan, a pan that will hold a trivet, the souffle dish and a lid, parchment paper, foil, bakers twine and a ton of butter.
The steaming pan needs to be just big enough to hold the souffle dish with water around it and a trivet to hold it off the bottom of the pan and covered with a tight lid. I used a four-quart All Clad that I had lying around and a Star Wars pancake mold for the trivet.
Butter butter butter
Grease the inside of the souffle dish with butter. Cut a circle of parchment paper to fit inside the base and grease it with butter on both sides before placing it.
Cut a large square of tin foil and an equal sized piece of parchment paper. Use butter to hold the foil to the paper and grease the parchment on both sides.
A simple seam
Fold a seam down the center of the papers for expansion.
Pack it in
Press the pudding into the greased souffle dish and push out all the air bubbles.
Place the foil on top. Do not press it into the pudding. Tie it tightly with bakers twine.
A homemade handle
Tie a double piece across to use as a lifting handle.
Now place the trivet in the pan and fill it with water to come half way up the pudding bowl. Bring to a boil, then lower to simmer and place the pudding in. Cover with a lid and steam for four hours or until done. (A knife inserted in the center should come out clean.) Add more boiling water as the level decreases depending on how tight the lid sits and how quickly the water evaporates.
That is a good sauce
- 1/4 cup cornmeal
- 1/4 cup sugar
- 2 cups milk
- 2 tbsp butter
- 1/3 cup brandy
Mix cornmeal and sugar and gradually add milk until smooth and creamy. Add remaining milk and bring to a simmer over medium low heat. When it begins to thicken stir in butter and brandy. Continue to thicken slightly and serve.