Friday, 11 March 2011

A Figgy Pudding

The resurgence of cold nights and dawn frosts the last few days has offered a welcome opportunity to think once more about Puddings… to delve once more into the Store cupboards.  This recipe for storing Figs is a real favourite, and perfect for those not-quite-sweet-enough, not-quite-ripe-enough late-Summer Figs common to our climate.  I’ll blog about this more come Fig season, but for now, because it is sweet, sticky, figgy and utterly sublime…
The recipe actually comes from an American blog my mother found.  Here it is adapted to suit the British pantry…

1lb Figs
¼ lb Sugar
¼ lb Honey
1 Vanilla Pod
1 Lemon
Glass of Whisky

Halve Figs and place in an earthenware bowl with a split Vanilla Pod.  Douse in local Honey, Lemon Juice, a spoonful of Sugar and leave to macerate, covered at room temperature, for an hour or so.  Then gently move the Figs and liquid to a pan and bring to a simmer.  Return to the bowl and leave overnight in the fridge.  The following day strain off the liquid into a pan.  Add a glass of Scotch Whisky to the mix, flambé or boil off the alcohol, add the Figs again, simmer briefly.  Pour into preserving jars, chopping the Vanilla Pods into each one.  Close tightly, will keep for at least a year.  Serve with a home-made scoop of ice-cream as a sumptuous end to a dinner party, or indulge alone on those frosty winter nights.

The quantities given are a rough guideline as to the amounts.  I think this Summer I will try a version with more local ingredients.  We have our own Honey, and Norfolk now produces its own Whisky, perhaps with a dash of apple juice for the acidity...

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