FIGGY PUDDING WITH SPICED BUTTERSCOTCH GLAZE
After singing about figgy pudding since I can remember, I decided to actually try to make it. This version tastes like a spiced, dense and moist cake that the butterscotch glaze makes much more exciting, especially when served with fresh figs.
YOU WILL NEED
¼ cup ghee, unsalted butter, or coconut oil, melted and cooled, plus more for greasing
1 cup dried figs, finely chopped
1 cup non dairy milk
1 cup cassava flour
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup maple syrup
Zest from 1 orange
2 large eggs
Salted Butterscotch Glaze (recipe follows)
TO MAKE
Preheat the oven to 350ºF.
Grease a medium glass bowl or medium bundt pan with ghee and set aside.
In a saucepan, heat the non-dairy milk and figs over low heat until the figs have softened, about 5 minutes. Set aside to cool.
Meanwhile, in a separate medium bowl, whisk together the cassava flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
In a small bowl, stir the ghee and maple syrup. Whisk in the warm fig mixture followed by the orange zest. Whisk in the eggs. Stir the fig mixture into the flour mixture just until combined to make a batter. Pour the batter into the prepared baking pan. Bake until a toothpick comes out clean, about 30 minutes.
Remove the pudding from the oven and let cool slightly. Gently remove the pudding from the baking pan and place on a serving plate. Pour the Spiced Butterscotch Glaze over the top of the pudding. Cut into wedges and serve warm.
This can be kept in a covered dish for 3-4 days.
for the SPICED BUTTERSCOTCH GLAZE
¼ cup maple syrup
¼ cup nondairy milk
¼ cup ghee or unsalted butter
½ teaspoon fine sea salt
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
In a small saucepan set over medium heat, whisk together the maple syrup, nondairy milk and ghee and bring to a simmer, stirring consistently, until the mixture begins to foam, 3-5 minutes. Reduce the heat to low.
Whisk the salt, vanilla and spices into the maple syrup mixture and cook, stirring, until the mixture is slightly thickened and coats the back of a metal spoon, another 3-5 minutes. Remove the pan from the heat and pour the glaze over the Figgy Pudding. Serve right away.