Little figgy puddings with brandy butter stars

Name: Little figgy puddings with brandy butter stars
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 8
Ingredients: 2 Granny Smith apples, peeled, cored, roughly chopped; 375g dried figs, roughly chopped; 1 carrot, grated; 225g unsalted butter, softened; 100g brown sugar; 2 eggs; 150g breadcrumbs; 100g plain flour; Zest and juice of 1 lemon; 40.00 ml black treacle; Icing sugar, to dust; 200g brown sugar; 125g unsalted butter, softened; 40.00 ml brandy; 1 tsp vanilla extract

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Little figgy puddings with brandy butter stars

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by Valli Little

delicious. team

Oct 03, 2015

This pudding has all the good stuff – fruit, treacle and brandy. And it all comes topped with a festive brandy butter star!

2 Granny Smith apples, peeled, cored, roughly chopped
375g dried figs, roughly chopped
1 carrot, grated
225g unsalted butter, softened
1/2 firmly packed cup (100g) dark brown sugar
2 eggs
1 1/2 cups (150g) fresh wholemeal breadcrumbs
2/3 cup (100g) wholemeal flour
Zest and juice of 1 lemon
2 tbs black treacle
Icing sugar, to dust

Brandy butter stars

1 firmly packed cup (200g) brown sugar
125g unsalted butter, softened
2 tbs brandy
1 tsp vanilla extract

Method

1.

Preheat the oven to 170°C/150*C fan-forced and butter 8 x 1-cup (250ml) dariole moulds.
2.

Beat ingredients for stars in a stand mixer fitted with the paddle attachment for 10 minutes, scraping down sides. Spread 5mm-1cm thick on a baking paper-lined tray and chill until firm. Cut small star shapes, then chill.
3.

Finely chop apple, figs and carrot in a food processor. Cream butter and sugar in a stand mixer fitted with the paddle attachment until pale and thick. Add eggs, one at a time, beating well after each. Fold in the crumbs, flour and apple mixture. Add rind, juice and treacle, then stir to combine. Divide among moulds and cover with circles of buttered baking paper and 2 layers of foil. Tie securely with kitchen string. Place in a roasting pan and fill the pan with enough boiling water to come halfway up sides of moulds. Bake for 2 hours, then remove from roasting pan and cool for 10 minutes. Turn onto plates, top with brandy butter stars and dust with icing sugar.